Buttery Garlic Steamed Clams

About This Recipe

We are fortunate to live not only in MAINE but on the coast and have easy access to local fresh seafood. Even better when one of your BHHS co-agents Joe Delano is a licensed clam digger. Special treat when he brings in a bag of fresh clams and oysters. Clams are so easy to cook and can be served as an appetizer on their own or over a bed of pasta for a meal. Either way make sure you have plenty of bread to soak up the velvety, buttery, garlic white wine sauce that gets created when you use this recipe. On a personal note, I tend to use a little more garlic than the recipe.

IMPORTANT TIP: Be sure to pick through for any half open clams before cooking and to rinse them thoroughly. Clams are bottom dwellers meaning they could be gritty with sand if not properly rinsed well. To rinse, place clams in a bowl of cold water for 30 minutes.

Ingredients & Instructions

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

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.

We used this recipe from The Blond Cook as a guideline.

Source: https://theblondcook.com/buttery-garlic-steamed-clams

Hope you find this recipe delicious. Please share your thoughts and any suggestions on the recipe. We would love to hear from you.