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This recipe is one of my absolute favorite way to eat clams. I also love the fact that this recipe is easy and straightforward. Give it a try, I am sure your family will love it too!
Garlic Butter Steamed Clams
Recipe from Charlotte’s Fashion Plate
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- 1 cup clam juice
- 2 lb clams
- 5 cloves garlic minced
- juice from 1/2 of a lemon
- 2 TBSP fresh flat leaf parsley
- 1 shallot diced
- 1 cup white wine
- 4 TBSP butter
- 1/2 cup cup heavy cream
- t tsp black pepper
- 1 tsp kosher salt
- 1/2 tsp red pepper flakes
- Sliced toasted baguette
Your first step is to soak and rinse the clams, once clean, keep them in the fridge until you are ready to cook them. In deep dish frying pan melt butter, add garlic and shallots and cook for about 2 minutes. Pour in clam juice and white wine, season will kosher salt, black pepper and crushed red pepper. Allow the broth to come to a simmer. Add in clams and lemon juice.
Place lid on pan and allow clams to steam and open. Discard any clams that do not open. Once clams have fully opened, remove pan from heat.
Add heavy whipping cream and give a gentle toss. (if you are looking for a healthier option you can skip the cream, I have tried it both ways and it is delicious either way.) Add fresh chopped parsley and serve with toasted baguette.
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Butter Garlic Butter Steamed Clams
Description
These Butter Garlic Butter Steamed Clams are delicious and easy to make!
Ingredients
- 1 cup clam juice
- 2 lb clams
- 5 cloves garlic minced
- juice from 1/2 of a lemon
- 2 TBSP fresh flat leaf parsley
- 1 shallot diced
- 1 cup white wine
- 4 TBSP butter
- 1/2 cup cup heavy cream
- t tsp black pepper
- 1 tsp kosher salt
- 1/2 tsp red pepper flakes
- Sliced toasted baguette
Instructions
- Soak and rinse the clams, once clean, keep them in the fridge until you are ready to cook them
- In deep dish frying pan melt butter, add garlic and shallots and cook for about 2 minutes
- Pour in clam juice and white wine, season will kosher salt, black pepper and crushed red pepper
- Allow the broth to come to a simmer. Add in clams and lemon juice
- Place lid on pan and allow clams to steam and open (discard any clams that do not open)
- Once clams have fully opened, remove pan from heat
- Add heavy whipping cream and give a gentle toss
- Add fresh chopped parsley and serve with toasted baguette
Notes
If you are looking for a healthier option you can skip the cream, I have tried it both ways and it is delicious either way.
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