Wednesday, April 29, 2015

Steamed Clams with White Wine, Butter, and Garlic

Following up with my last seafood post, this is something I make frequently for my boyfriend. He love love loves it. I pry away some of the clam meat from him to make clam chowder for him too, and I pour the extra wine sauce that remains into the chowder.

Apparently the clams and the chowder are pretty damn good. Make the clams now, I will post the chowder recipe soon!


50 little neck clams, scrubbed and rinsed well
2 T extra virgin olive oil
6 cloves minced garlic
1 c white wine
2 T butter
1/2 c fresh chopped parsley (I pretty much never have this on hand so I don't use it)


1. Wash clams well to remove any dirt or sand.
2. Heat olive oil in large pot over medium heat. Sautee garlic until fragrant, about 1 minute.
3. Add white wine, reduce by half.
4. Add clams, cover, and steam until clams start to open. Add butter and cover until all the clams are open. Discard any that will not open. Transfer clams and juice to two large bowls, serve with butter and limes.

Recipe Source: Allrecipes

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