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
- 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.
- 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.
Michael H Perry says
This is a delicious recipe. I have made it many times. So easy and delicious.
Amy says
Thanks so much, Michael – so glad you have been enjoying the clams!
Lorena Payetta says
Fabulous. It’s hard to get good sized clams here so I bought some frozen ones at Sprouts. I ignored their preparation instructions but their clams worked perfectly with your delicious recipe.
★★★★★
Pocahontas56 says
Great and easy to follow
★★★★★
Pocahontas says
Made it today. Great easy recipe
★★★★★
Judy says
Can’t wait to try this. What’s the best way to remove sand from the clams before cooking?
Amy says
Hi Judy, here is an article on how to clean sand out of clams, I hope you find it helpful and I hope you enjoy the steamed clams!
Rebecca Grafstrom says
This is the best clams recipe ever!!!! I make it all the time and it’s so simple and delicious.
★★★★★
chelsea says
Made this for my fiancé and he LOVED them. I am a vegetarian so i have zero clue how to make clams, and your recipe was so easy to follow! thank you so much.
★★★★★
Deeno says
Absolutely delicious!!!! I paired it with spaghetti squash instead of traditional pasta, will definitely have to make this recipe again
★★★★★
Susan says
This recipe is so easy and delicious I’ve had clams twice this week.
★★★★★
Amy says
Thank you, Susan – So glad you’ve enjoyed the clams!
JOHN HOGAN says
I harvest my own clams in Pleasant Bay at Cape Cod, had 50 from last Saturday. I usually make a spicy tomato based olive oil sauce with toasted french bread. Tried this tonight and it is my new go to. Very simple but delicious. So did you win your trip to Finland a few years ago?
★★★★★
Amy says
Hi John, Thanks so much – I’m so glad you enjoyed it. No, I didn’t win but seeing how much everyone has enjoyed these clams over the years has made me feel like a winner! Thank you for your nice comment and rating!
Elizabeth A. Schernecke says
Delicious
★★★★★
Lesley says
This is a great, easy recipe My husband and I
★★★★★