How to Make Steamed Clams in Garlic Wine Sauce
Learn how to make the best steamed clams from someone that harvests them! This Steamed Clams in Garlic Wine Sauce recipe is light and simple, yet fancy enough for a date night! Get your crusty bread ready!
Servings 4 servings
Ingredients
- 4 tablespoon salted butter or extra virgin olive oil
- 6 large cloves garlic or 10 small
- 2 lbs fresh steamer clams or manilla clams
- 2 cups white wine
- 1 lemon, zest and juice divided
- red pepper flakes to taste
- chopped parsley for garnish
- 1 loaf of crusty baguette
Instructions
- To a large pan on medium heat, melt butter.
- Add garlic and cook until it becomes fragrant, making sure not to let it turn brown.
- Add the wine, lemon zest, and the juice of ½ a lemon, and bring to a boil.
- Boil for 1-2 minutes, then add the steamer clams. If you used unsalted butter, add a sprinkle of salt.
- Cover and cook until the clams open. This takes about 2-3 minutes. If some clams remain closed, wait another minute otherwise discard them.
- Remove from heat immediately and top with ½ lemon juiced, red pepper flakes, and fresh parsley. Serve with crusty bread and serve warm.
Video
Notes
How to know if clams are still alive before cooking? I go into detail on this in the post. Please scroll above.
How to know if the clams are fully cooked? Once they pop open, they're cooked. If they remain closed or slightly opened, cook further separately. Discard if they remain closed.
How long should cooked clams be stored? If you end up with leftovers, they can be enjoyed up to 24 hours if stored properly. Store in an airtight container in the fridge.
What kind of wine to use? Use any dry wine that you like to enjoy. Choosing the cheapest isn't ideal if you don't enjoy drinking the leftovers. I like Savignon blanc or chardonnay.