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.
Maria S
Thank you very much for this recipe! It is so easy and sooooo delicious that i had to leave you a comment of gratitude :). Just like eating it in the restaurant +.+
Rere
This was so easy and fabulous! My family thought it was gourmet restaurant quality!
Amy @ The Blond Cook
Thanks so much, Rere! So happy to hear everyone loved the clams! 🙂
Susan
My first time to cook with clams. Used fresh clams from Newport, OR. Amazing flavor and so easy!
Cathy
It was really good and easy to make. We served the clams right in the skillet and dipped bread into it.
Jennifer F
Thus was really easy to make and the whole family liked it! I will definitely make this again!!
Nancy DiCicco
Can I make this recipe and take it to a friend house an hour later?
Amy @ The Blond Cook
Hi Nancy, this recipe is best when served right after (or very shortly after) cooking. I hope you enjoy it!
Cara
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??
Amy @ The Blond Cook
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 🙂
Kern
Doing it right now. This is easy.
Amy Morimando
This is the best for steamer clams! Loved it
Amy @ The Blond Cook
Thanks so much, Amy… so happy you loved the clams! 🙂
JoAnn
Can regular steamers be used for this or just hard shells?
Amy @ The Blond Cook
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! 🙂
Kathy
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
Amy @ The Blond Cook
Thanks so much, Kathy – Glad you enjoyed it! 🙂
Michael
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!
Amy @ The Blond Cook
Thanks so much, Michael! Makes my day that you enjoyed them so much! 🙂
Mary
Delicious and very easy!
Amy @ The Blond Cook
Thanks so much, Mary! 🙂
Liz
Great recipe. Made it tonight for my husband and I
Amy @ The Blond Cook
Thanks so much, Liz! 🙂
Maria Targi
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!!
Amy @ The Blond Cook
Thanks so much, Maria… now you’ve got me craving steamed clams! So happy to hear everyone enjoyed it! 🙂