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    Home » Recipes » Seafood » Buttery Garlic Steamed Clams

    By Amy · Published: Dec 12, 2016 · Updated: May 6, 2018 · This post may contain affiliate links. Please read my disclosure policy. 94 Comments

    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!

    Overhead view of steamed clams in a cast iron skillet by sliced French bread.

    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.  A laughing face emoji with tears of joy.  No lie.

    Closeup view of clams in their shell in a stainless colander.

    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!  An emoji of two white hands clapping.

    Closeup view of steamed clams in a cast iron skillet.

    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.  An emoji of two pink heart shapes.

    Clams in a cast iron skillet on a stove top.

    Overhead view of steamed clams in a skillet by sliced French bread.

    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!  An emoji of two pink heart shapes.

    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:
    Website | Facebook | Twitter | Instagram | Pinterest | YouTube

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    Overhead view of steamed clams in a cast iron skillet by toasted French bread.

    Buttery Garlic Steamed Clams


    ★★★★★

    5 from 34 reviews

    • Prep Time: 3 mins
    • Cook Time: 12 mins
    • Total Time: 15 mins
    • Yield: 4 appetizer servings 1x
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    Description

    Just 15 minutes is all you need for these steamed clams in a velvety, buttery garlic wine sauce!


    Ingredients

    Scale
    • 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.

     Overhead view of steamed clams in a skillet.  Text at top says buttery garlic steamed clams.

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

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    Reader Interactions

    Comments

    1. jess says

      November 16, 2020 at 5:07 pm

      Which wine do you recommend to use?… im new in cooking & not sure what wine to get and really want to try this recipe!

      Reply
      • Amy says

        November 17, 2020 at 8:15 am

        Hi Jess, a crisp white wine such as Pinot Grigio is delicious – I’ve also used Chardonnay and it’s delicious as well. I hope you enjoy the clams!

        Reply
      • SusanM says

        November 25, 2020 at 6:24 pm

        when a recipe calls for white wine, I use white vermouth. It interacts better with the food, can keep in the fridge and will keep longer than white wine.

        Reply
    2. Karen says

      October 25, 2020 at 5:07 am

      Absolutely Amazing!!! This is the only way that I will make clams from now on! Super easy and so delicious! Thank you for the recipe!!

      ★★★★★

      Reply
    3. Lady k says

      October 19, 2020 at 5:24 pm

      Omg!!! I have always doubted these reviews for recipes but I must say this recipe is absolutely delicious. My family loved it. Please continue to give us more

      Reply
    4. Nicole says

      September 30, 2020 at 5:33 pm

      This was excellent! We servedit over spaghetti with some garlic toast on the side. We are stuffed! We’ll definitely make this again. Oh, my!!!

      Reply
    5. Lizzie says

      September 17, 2020 at 6:07 pm

      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!

      ★★★★★

      Reply
    6. Marcybe says

      August 31, 2020 at 7:34 am

      Did I miss something? The recipe says divide butter. And when do you add the remainder in?

      Reply
      • Amy says

        August 31, 2020 at 1:14 pm

        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! 🙂

        Reply
    7. Deborah M Lyman says

      July 07, 2020 at 2:52 pm

      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.

      ★★★★★

      Reply
      • Lisa Harbour says

        July 16, 2020 at 4:03 pm

        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).

        Reply
        • Deborah M Lyman says

          July 17, 2020 at 8:39 am

          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.

          Reply
      • Susan Johnson says

        July 18, 2020 at 9:56 am

        I always use the leftover sauce for linguini, spaghetti, or any pasta!

        Reply
      • Ro says

        August 30, 2020 at 9:00 am

        Pasta! Or rice

        Reply
    8. Erika says

      June 12, 2020 at 6:50 pm

      Our clams were yummy! We had to substitute champagne for the white wine, and I added red chile flakes for a little heat.

      ★★★★★

      Reply
    9. Deb says

      June 05, 2020 at 3:58 pm

      Totally AWESOME! I will never steam clam any other way again.

      ★★★★★

      Reply
    10. Nik says

      May 31, 2020 at 12:26 am

      Delicious and easy!!! Took longer for the clams to open, but worth the wait!

      ★★★★★

      Reply
    11. Ute says

      May 24, 2020 at 5:58 pm

      So easy and absolutely delicious. Thank you

      ★★★★★

      Reply
    12. Josh Trager says

      May 18, 2020 at 5:32 pm

      Great recipe. Easy and very tasty. I used it for a combination of Littlenecks and Mussels, big hit with the whole family.

      ★★★★★

      Reply
    13. Leaux says

      May 17, 2020 at 2:16 am

      Simple clean and fabulously delicious recipe. Mahalo!

      ★★★★★

      Reply
    14. Sherry says

      May 14, 2020 at 11:38 pm

      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!!!

      Reply
    15. Barbie says

      May 03, 2020 at 8:41 pm

      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! !!’

      ★★★★★

      Reply
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