The Blond Cook

Serving Up Cooking Simplicity

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Buttery Garlic Steamed Clams

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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!

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.

Buttery Garlic Steamed Clams

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!  

Buttery Garlic Steamed Clams

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.  

Buttery Garlic Steamed Clams

Buttery Garlic Steamed Clams

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)

Be sure to follow Finlandia for more delicious and inspiring recipes:
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Buttery Garlic Steamed Clams

★★★★★

5 from 12 reviews

  • Prep Time: 3 mins
  • Cook Time: 12 mins
  • Total Time: 15 mins
  • Yield: 4 appetizer servings
Print Recipe

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

  1. 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).
  2. Add wine and lemon juice. Bring to a boil.
  3. Add clams and remaining butter. Cover and steam until clams have opened (about 7-8 minutes). Occasionally shake skillet while steaming.
  4. 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.

 Just 15 minutes is all it takes for these steamed clams in a velvety, buttery garlic white wine sauce!

This is a sponsored conversation written by me on behalf of Finlandia™. The opinions and text are all mine.

Reader Interactions

Comments

  2. Cindy says

    I made this with recipe justadded some wjite wine. It was perfect with garlic, butter lemon and white wine.

    Reply

    • Amy @ The Blond Cook says

      Hey KelliAnne, It can be any white wine that you like the flavor of… I used chardonnay. Hope you enjoy! 🙂

      Reply

  5. Laura says

    My spouse froze some clams he collected over the summer. Thank you for a fabulous recipe to prepare with them. We enjoyed it immensely.

    Reply

    • Amy @ The Blond Cook says

      Hi Kelli, I’ve only used pinot grigio and chardonnay in this recipe but think white cooking wine would be fine. Hope you enjoy! 🙂

      Reply

        • Joe says

          Ladies l, Ladies Ladies….. you never never never use cooking wine when a recipe calls for wine!!!! Would you drink a glass of cooking wine?

          Reply

  7. The Clamdigger says

    I have found that dry vermouth works better for any dish that calls for white wine. It is more shelf stable than chardonnay or others. Gallo is cheap and works great, give it a try !

    Reply

  8. Russell A says

    Your recipe was a big hit! My first attempt at clams and pasta, and you made me look good! Thanks. You got a recipe for low calorie clam chowder? Or is there no such thing?

    Reply

    • Amy @ The Blond Cook says

      Thanks so much, Russell… so glad it was a hit! 🙂 I have 2 clam chowder recipes on the blog… although I don’t have nutritional info for them, it’s pretty safe to say they’re not low calorie (LOL!). Creamy Clam Chowder and Down East Clam Chowder. Hope you enjoy if you make them!

      Reply

    • Amy @ The Blond Cook says

      Hey Elyce, I don’t have nutritional info for this recipe, but you can Google “nutritional calculator” and enter the ingredients. I hope you enjoy the clams! 🙂

      Reply

  12. Tiina Esposito says

    I have already made these twice this summer and I am craving them again! My Dad requested them for his Birthday dinner tomorrow. So tasty, and easy to make!! Thank you so much! Looking forward to Dad’s Birthday dinner!!

    ★★★★★

    Reply

    • Amy @ The Blond Cook says

      Thanks so much, Tiina! I hope your dad has a wonderful birthday and everyone enjoys the clams! 🙂

      Reply

  14. Annette Hensley says

    I prepared it with Moscato Italian white wine. The meal was delicious and perfect served with linguine. Thank you.

    ★★★★★

    Reply

  16. Maria Targi says

    I bought cherrystone clams so I could keep the shells for when I make my stuffed clams. This is the first time I have ever cooked with fresh clams and I found your recipe and decided to try it. Our whole family went crazy over it and dunked so much bread in that delicious juice! I bought a huge bag of 100 so I’m using your recipe again tonight to make spaghetti with clam sauce. Yum!!

    ★★★★★

    Reply

    • Amy @ The Blond Cook says

      Thanks so much, Maria… now you’ve got me craving steamed clams! So happy to hear everyone enjoyed it! 🙂

      Reply

  19. Michael says

    Great proportions and spot on instructions. I had to substitute water for the white wine, and it frothed up more, making the clams open a little sooner. Perfect outcome though. Thanks for the recipe!

    ★★★★★

    Reply

  20. Kathy says

    Made this tonight and it was soo easy and sooo good! Next time I have to make sure to you non-salted butter since I forgot to factor in the saltiness of the sea. Keeping this recipe. Thank you

    ★★★★★

    Reply

    • Amy @ The Blond Cook says

      Hi JoAnn, I’ve only made this recipe with hard shell clams so I can’t say with certainty. If you try it let us know how it turns out! 🙂

      Reply

  24. Cara says

    This recipe was awesome and will definitely be my go to for steamed clams from now on! I was wondering if I could use the same recipe or shrimp??

    ★★★★★

    Reply

    • Amy @ The Blond Cook says

      Hi Cara, I haven’t tested this recipe using shrimp so I can’t say with certainty. Let us know if you try it. So happy to hear you enjoyed the clams 🙂

      Reply

    • Amy @ The Blond Cook says

      Hi Nancy, this recipe is best when served right after (or very shortly after) cooking. I hope you enjoy it!

      Reply

  27. Cathy says

    It was really good and easy to make. We served the clams right in the skillet and dipped bread into it.

    ★★★★★

    Reply

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