Introduction

Garlic Butter Clams are a quick and flavorful seafood dish that brings the taste of the coast straight to your kitchen. Tender clams steamed in a garlic-infused butter sauce with a hint of spice and freshness from lemon and parsley make this a perfect appetizer or light meal.

This image shows a dark skillet filled with opened clams, each clam shell revealing a soft, pale cream and light brown clam meat, lightly coated in a yellowish, oily garlic sauce mixed with finely chopped green herbs. The clams are spread evenly, some shells facing up and some tilted, all glistening with the sauce. On the left edge of the skillet, there is a bright yellow half lemon slice partially visible. The skillet sits on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 1/2 lbs manila clams, thoroughly rinsed, scrubbed, and purged of any grit
2 tablespoons unsalted butter
2 cloves garlic, minced
1/4 cup white grape juice
3 dashes cayenne pepper
1 tablespoon fresh lemon juice
1 teaspoon fresh Italian flat parsley, finely chopped

Instructions

Step 1: Prepare the clams by rinsing and scrubbing them under cold running water. Purge the clams in a bowl of cold, salted water (1 tablespoon salt per quart) for 20-30 minutes to remove grit. Discard any clams that do not open after purging and drain well.
Step 2: Melt the butter in a large skillet or pot over medium heat. Add the minced garlic and sauté for 30-60 seconds until fragrant and lightly golden, being careful not to burn it.
Step 3: Pour in the white grape juice and let it simmer for about 30 seconds, scraping up any browned bits from the bottom of the skillet. Add the prepared clams and sprinkle with cayenne pepper.
Step 4: Cover the skillet tightly with a lid. Increase heat to medium-high and steam the clams for 5-7 minutes, or until most have opened. Discard any clams that remain shut.
Step 5: Remove the skillet from heat. Stir in the fresh lemon juice and chopped parsley. Toss gently to combine and serve immediately with crusty bread for dipping.

Tips & Variations

Use fresh clams purchased the same day for the best flavor. If unavailable, frozen clams can be used but may have a softer texture.
Replace white grape juice with dry white wine for a more traditional taste.
Add a pinch of red pepper flakes instead of cayenne pepper for a different heat profile.
Serve with a squeeze of additional lemon or a sprinkle of grated Parmesan for extra brightness and richness.

Storage

Store any leftover clams in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet over low heat to avoid toughening the clams. It is best to consume cooked shellfish shortly after cooking for optimal texture and flavor.

How to Serve

The image shows a close-up of cooked clams served in a black pan with their shells open, revealing the soft beige and yellow clam meat inside. The clams are covered with a glossy sauce that has bits of green chopped herbs, likely parsley, scattered all over. The shells are brown and purple with rough textures and some grill marks, and the sauce creates small pools of golden yellow liquid around the clams. The clams are piled closely together filling the pan, highlighting a fresh and juicy seafood dish. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

How do I know if the clams are fresh?

Fresh clams should smell like the ocean—clean and briny, never fishy or off. Their shells should be tightly closed or close when tapped. Discard any with cracked or broken shells.

Can I use a different type of clam for this recipe?

Yes, you can substitute manila clams with littleneck or cherrystone clams. Just adjust steaming times as larger clams may take slightly longer to open.