Garlic Butter Clams with Lemon & White Wine

Tender clams simmered in a buttery garlic broth with fresh lemon, parsley, and a touch of heat. Serve with crusty bread to soak up every drop.

Serves: 4 as an appetizer or 2 as a main
Prep: 15 minutes | Cook: 15 minutes

Ingredients

• 3 pounds fresh littleneck clams, scrubbed and rinsed
• 4 tablespoons unsalted butter, divided
• 1 tablespoon olive oil
• 6 garlic cloves, minced
• 1 small shallot, finely chopped
• ½ teaspoon crushed red pepper flakes, optional
• ¾ cup dry white wine, or low-sodium seafood broth
• ½ cup low-sodium seafood broth
• 2 tablespoons fresh lemon juice
• ¼ cup chopped fresh parsley
• Black pepper, to taste
• Lemon wedges and crusty bread, for serving

Directions

1. Check the clams. Discard cracked shells and any open clams that do not close when tapped. Scrub and rinse under cold running water.
2. Build the flavor. Heat olive oil and 2 tablespoons butter in a large pot over medium heat. Add shallot and cook for 2–3 minutes. Stir in garlic and red pepper flakes; cook for 30 seconds.
3. Make the broth. Add wine and seafood broth. Bring to a simmer and cook for 2 minutes.
4. Steam the clams. Add clams, cover, and cook for 5–10 minutes, gently shaking the pot occasionally, until the shells open and the meat is plump and opaque. Discard any clams that remain closed.
5. Finish and serve. Stir in the remaining butter, lemon juice, parsley, and black pepper. Taste the broth before adding salt—the clams release their own briny juices. Serve immediately with lemon wedges and crusty bread.

Serves: 4 as an appetizer or 2 as a main
Prep: 15 minutes | Cook: 15 minutes

Ingredients

• 3 pounds fresh littleneck clams, scrubbed and rinsed
• 4 tablespoons unsalted butter, divided
• 1 tablespoon olive oil
• 6 garlic cloves, minced
• 1 small shallot, finely chopped
• ½ teaspoon crushed red pepper flakes, optional
• ¾ cup dry white wine, or low-sodium seafood broth
• ½ cup low-sodium seafood broth
• 2 tablespoons fresh lemon juice
• ¼ cup chopped fresh parsley
• Black pepper, to taste
• Lemon wedges and crusty bread, for serving

Directions

1. Check the clams. Discard cracked shells and any open clams that do not close when tapped. Scrub and rinse under cold running water.
2. Build the flavor. Heat olive oil and 2 tablespoons butter in a large pot over medium heat. Add shallot and cook for 2–3 minutes. Stir in garlic and red pepper flakes; cook for 30 seconds.
3. Make the broth. Add wine and seafood broth. Bring to a simmer and cook for 2 minutes.
4. Steam the clams. Add clams, cover, and cook for 5–10 minutes, gently shaking the pot occasionally, until the shells open and the meat is plump and opaque. Discard any clams that remain closed.
5. Finish and serve. Stir in the remaining butter, lemon juice, parsley, and black pepper. Taste the broth before adding salt—the clams release their own briny juices. Serve immediately with lemon wedges and crusty bread.