Easy Steamed Clams are slightly sweet from a bath in wine and then drenched savory Garlic Butter Sauce.
Prep Time30 minutesmins
Cook Time15 minutesmins
Total Time45 minutesmins
Course: Appetizer, Dinner
Cuisine: American
Keyword: steamed clams
Servings: 4
Calories: 87kcal
Author: Kellie
Cost: $15
Equipment
dutch oven
Ingredients
50cherrystone clams
2cupsrose wine or other sweet white wine
8tablespoonssalted butter
4garlic clovespeeled and minced
1 1/2tablespoonsfresh lemon juice
1tablespoonchopped fresh chives
1tablespoonchopped fresh parsley
Kosher salt and fresh ground pepperto taste
Instructions
Place the clams in a colander and arrange the colander in a larger bowl. Discard any broken clams.
Fill the bowl with cold water covering the clams and let the clams sit for 30 minutes.
Carefully, move the clams around a few times while soaking to remove the sand.
Lift the colander out of the bowl and transfer the clams to a deep pot or dutch oven.
Add the wine and cover.
Bring the wine to a boil and steam for 10-12 minutes or until all the clams have opened. Any clams that do not open after 12 minutes must be discarded.
While the clams steam, make the garlic butter sauce by melting the butter in a small saucepan over medium heat.
Turn the heat to low and stir in the garlic. Continue cooking for 2-3 minutes until the garlic begins to smell fragrant.
Add the lemon juice and herbs to the butter.
Remove from the heat and pour over the steamed clams stirring into the wine mixture left in the bottom of the pan.
Serve the clams with the sauce and crusty bread for dipping.
Notes
Serve the clams with bowls of the wine sauce for dipping and crusty bread!