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Clams in Garlic Butter

A delightful combination of tender clams, aromatic herbs, and a touch of garlic, cooked in a savory broth.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4
Course: Main Course
Cuisine: Italian
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 2 pounds fresh clams scrubbed
  • 4 tablespoons unsalted butter
  • 4 cloves garlic minced
  • 1/2 cup dry white wine
  • 1/4 cup fresh parsley chopped
  • 1 teaspoon red pepper flakes optional
  • Salt and pepper to taste

Equipment

  • Large pot or Dutch oven
  • Colander
  • Wooden spoon
  • Measuring cups and spoons
  • Serving bowls

Method
 

  1. Rinse your clams under cold water to remove any grit.
  2. In a large pot or Dutch oven, melt the butter over medium heat.
  3. Add the minced garlic to the pot and sauté for about 1 minute until fragrant.
  4. Pour in the dry white wine and bring it to a simmer.
  5. Carefully add the prepared clams to the pot, stirring gently to coat them in the sauce.
  6. Cover the pot with a lid and cook for about 10-12 minutes, or until the clams open.
  7. Once the clams are open, stir in the fresh parsley and season with salt, pepper, and red pepper flakes if using.
  8. Spoon the clams and broth into serving bowls, garnishing with extra parsley as desired.

Notes

Always discard any clams that do not open during cooking; they may not be safe to eat.