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
- Total Time: 15 mins
- Yield: 4 appetizer servings
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
- â…“ cup chopped fresh Italian parsley
- Wedges from 1 lemon for garnish, if desired
Instructions
- In a large skillet (that has a lid), melt 2-½ 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.
- Prep Time: 3 mins
- Cook Time: 12 mins
This is a sponsored conversation written by me on behalf of Finlandia™. The opinions and text are all mine.
This is THE recipe I’ve alway wanted!!! It’s that rich garlic broth taste that every single steamed clam place has used for the basic bucket-o’-claims with garlic bread item!! Soooo tasty!!! This was part of a seafood fare: claims, shrimp/scallop salad, garlic toast rounds.
★★★★★
This recipe turned out AMAZING! I served it with boiled red potatoes, corn on the cob and crusty French bread. A gin & tonic seemed like the perfect drink to accompany the meal on a warm evening and it was! Thank you for sharing your recipes Brinkley!
I’m a 13th generation New Englander that adores clams! This is my favorite recipe by far. Absolutely delicious
★★★★★
Absolutely amazing! Better than most restaurants.
How do I store and recook of a have a lot left over!?
★★★★★
Fast, simple and good tasting.
★★★★★
This looks amazing and I can’t wait to make it. Just a view question, I am making this for a family dinner which there will be 19 of us. How far in advance would I be able to cook it and leave in a warmer? Also since i’m making for such a big crowd, is there another pan you would recommend to cook in larger portions?
★★★★★
I tried you recipe. It was very tasty. I added a couple of cayenne peppers to the garlic and it was great.
★★★★★
Great recipe! I substituted shallot for green onions, clams from Costco, lime instead of lemon, nice chardonay, fesh garlic pressed and chicken bone broth. Best steamed clam recipe I have tried. Brinkley – awsoome job!
★★★★★
I work as an elementary school principal and I recently served these steamed clams at a meeting with our school superintendent. I had originally intended to serve a roast of beef, but I accidently overcooked it and needless to say my roast was ruined. I briefly considered purchasing fast food and disguising it as my own cooking, but after some quick isometric exercise cooler heads prevailed. I found this steamed clams recipe online and prepared it quickly to salvage the situation. The meal was a hit and a good time was had by all. It was truly an unforgettable luncheon.
10/10 recipe. You steam a good clam.
★★★★★
Hi Seymour, Thank you so much for the nice words and the 5 star review. It makes my day to know that my clams recipe “saved the day”! I’m so happy to hear everyone enjoyed them and the luncheon was a hit!