Garlic Butter Clams with White Grape Juice and Parsley Recipe
Garlic Butter Clams is a flavorful seafood dish featuring tender manila clams steamed in a garlic butter sauce with a hint of white grape juice, cayenne pepper, fresh lemon juice, and Italian parsley. This quick and easy recipe makes a perfect appetizer or main course, bursting with savory and slightly spicy flavors, served best with crusty bread for soaking up the delicious broth.
- Prep Time: 35 minutes
- Cook Time: 10 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: American
- Diet: Halal
Ingredients
Scale
Clams
- 1 1/2 lbs manila clams, thoroughly rinsed, scrubbed, and purged of any grit
Sauce
- 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
- Prepare the clams: Thoroughly rinse and scrub the manila clams under cold running water. Purge them in a bowl of cold salted water (1 tbsp salt per quart) for 20-30 minutes. Discard any clams that remain shut after purging. Drain well.
- Sauté aromatics: 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.
- Deglaze and add liquid: 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 to the skillet and sprinkle with cayenne pepper.
- Steam the clams: Cover the skillet tightly with a lid. Increase heat slightly to medium-high and steam for 5-7 minutes, or until most of the clams have opened. Discard any clams that remain shut.
- Finish and serve: Remove the skillet from heat. Stir in the fresh lemon juice and chopped parsley. Toss gently to combine. Serve immediately with crusty bread for dipping.
Notes
- Make sure to purge clams properly to avoid grit in the dish.
- Do not overcook the garlic to prevent bitterness.
- Discard any clams that do not open after steaming as they may be unsafe to eat.
- Serve with crusty bread or steamed rice to enjoy the flavorful broth.
- Adjust cayenne pepper for spiciness preference.
Keywords: garlic butter clams, manila clams, seafood recipe, stovetop clams, quick clam dish, clam appetizer
