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

Buttery Garlic Steamed Clams


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

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.