Today’s recipe is sponsored by Finlandia™ . All opinions shared are my own.
If you’ve got a few dozen clams and a few staple kitchen ingredients, you’re just 15 minutes away from these incredibly flavorful Buttery Garlic Steamed Clams!
I’m so fortunate to live on the coast and have access to local seafood. I’ve always been a fan of just about ANY kind of seafood, but can probably eat my weight in these clams. 
No lie.
It’s always nice to have a quick, easy and delicious seafood recipe on-hand… especially during the holidays! What I love about this recipe is that you can serve these clams as an appetizer or serve them over a bed of pasta for a meal. A win-win situation here! 
And this velvety, buttery, garlic white wine sauce is what MAKES these clams. If you eat these without pasta to soak up all of that goodness, make sure you’ve got plenty of crusty baguette slices. This is a MUST!
Finlandia has been making butter and cheese in Finland for over 100 years with no artificial ingredients. They treat their cows like family which is sooooo important to me. Anyone who knows me knows I’m an animal lover. 
I am a Finlandia ambassador and a contestant in the Finlandia Butter Recipe Contest. The winner of the contest receives a trip to Finland (ohhhh which I would so much LOVE!). I’d appreciate your vote if you could take a moment to vote. The contest runs until December 14th, 2016 and you can vote every day. The contest is now closed… thank you for your votes!
You can vote here and YOU have a chance to win $1000 just by voting! (Contest sponsored by Finlandia)
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Buttery Garlic Steamed Clams
- Prep Time: 3 mins
- Cook Time: 12 mins
- Total Time: 15 mins
- Yield: 4 appetizer servings 1x
Description
Just 15 minutes is all you need for these steamed clams in a velvety, buttery garlic wine sauce!
Ingredients
- 5 tablespoons Finlandia Unsalted Butter, divided
- 1 tablespoon fresh minced garlic
- 1 cup white wine
- 1 tablespoon lemon juice
- 3 dozen little neck clams, rinsed and scrubbed
- 1/3 cup chopped fresh Italian parsley
- Wedges from 1 lemon for garnish, if desired
Instructions
- In a large skillet (that has a lid), melt 2-1/2 tablespoons of the butter over medium heat. Add garlic and cook, stirring constantly, until fragrant (about 30 seconds).
- Add wine and lemon juice. Bring to a boil.
- Add clams and remaining butter. Cover and steam until clams have opened (about 7-8 minutes). Occasionally shake skillet while steaming.
- Discard any clams that do not open. Sprinkle evenly with parsley and garnish with lemon wedges, if desired. Serve with a french baguette or over a bed of cooked pasta.
This is a sponsored conversation written by me on behalf of Finlandia™. The opinions and text are all mine.
Lizzie says
Made this tonight, doubled the sauce and served with angel hair pasta and crusty bread. Excellent! This recipe is going into regular rotation in my house. Didn’t have any leftover sauce! I added red chili pepper flakes because we like it hot and saucy!
★★★★★
Marcybe says
Did I miss something? The recipe says divide butter. And when do you add the remainder in?
Amy says
Hi Marcybe, Step #1 says to use 2 1/2 tablespoons of the butter, step #3 instructs to add the remaining butter. I hope you enjoy the clams if you make them! 🙂
Deborah M Lyman says
The BEST clam sauce for our NE clams which were fresh from the Atlantic coast on the 4th of July 2020. Easy to put together. What I’d like is an idea or two in which I can use the leftover sauce for another dish. IF anyone has an idea, please share. I’ve cooled the sauce, scrapped off the grease(butter) and it is ready for that next dish.
★★★★★
Lisa Harbour says
Perhaps you can freeze the sauce, and then add canned clams to serve over linguini for a quick dinner (saving you a trip to the market).
Deborah M Lyman says
Well, with the left over sauce and with the grease scrapped off, I made the BEST clam chowder we’ve ever had here at home. Using two cans of whole clams, minus their juice, the New England chowder was so flavorful with the wine/clam sauce.
Susan Johnson says
I always use the leftover sauce for linguini, spaghetti, or any pasta!
Ro says
Pasta! Or rice
Erika says
Our clams were yummy! We had to substitute champagne for the white wine, and I added red chile flakes for a little heat.
★★★★★
Deb says
Totally AWESOME! I will never steam clam any other way again.
★★★★★
Nik says
Delicious and easy!!! Took longer for the clams to open, but worth the wait!
★★★★★
Ute says
So easy and absolutely delicious. Thank you
★★★★★
Josh Trager says
Great recipe. Easy and very tasty. I used it for a combination of Littlenecks and Mussels, big hit with the whole family.
★★★★★
Leaux says
Simple clean and fabulously delicious recipe. Mahalo!
★★★★★
Sherry says
I’m allergic to shellfish and made this dish as a appreciation to my spouse (I wore gloves the whole time ha!) I was shocked at how well it turned out and how easy it was to do. He and the kid were absolutely silent while eating— they enjoyed it so much! Wish I could have tried it, but the fact that they LOVED the food was good enough for me. First time making clams; thanks for the recipe!!!
Barbie says
This recipe is the VERY BEST! So easy and just like having clams at a restaurant! I added shallots to the garlic at the beginning of the recipe – and more lemon juice – to die for! And have passed this recipe along – I’ve never made clams at home until now – have made them 3 times so far – and now it’ll be a regular menu item in my house! !!’
★★★★★