An Okie Girl’s take on Littleneck Clams ((in a garlic butter white wine sauce))

I love how sim­ple and won­der­ful­ly deli­cious this meal is! But no one needs to know, just let them be impressed when you con­fi­dent­ly whip up per­fect­ly sea­soned, briny & sweet, tiny lit­tle ten­der clams! 

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There a few keys to cook­ing the per­fect clam:

  • only buy clams from a shop or seafood counter you can trust for fresh­ness and qual­i­ty
  • keep you clams cold (trans­port on ice) until ready to cook
  • cook as close to pur­chase as pos­si­ble
  • keep the ingre­di­ents sim­ple, fresh high qual­i­ty
  • Keep calm and cook clams — haha, I can see the tee-shirt now!

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I always start with my favorite salt­ed but­ter ((Braum’s)) but a sweet Irish but­ter is a win­ner too! The amount depends on how many clams I am mak­ing, but usu­al­ly ½ of a stick is plen­ty.

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Once the but­ter has melt­ed and turned a light gold­en brown, add 2 peeled whole gar­lic cloves. Allow the gar­lic cloves to per­me­ate into the but­ter, but make sure they nev­er burn. Burned gar­lic = BAD.

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Allow the but­ter and gar­lic to vis­it for a few min­utes and then add 10 oz of a nice white wine. I like these lit­tle bot­tles you can find at the liquor store.

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My clams were pre-scrubbed, but if yours are sandy — give them a good scrub before adding them to the but­ter, gar­lic & white wine sauce.

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Turn the flame to medi­um/medi­um-high and cov­er the clams.

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After 10–12 min­utes, lift the lid and take a lit­tle peek to see if the clams are open­ing. I man­aged to see 2 pop open while I was peek­ing, it thrilled me. It’s the lit­tle things peo­ple.

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Now, if there are a few stub­born clams refus­ing to open, re-cov­er and allow the clams to steam for 2–3 more min­utes. If, after 15–17 min­utes, some clams are still shut — toss them out ((yes throw them in the garbage)) and turn off the flame. All of my clams coop­er­at­ed, yay!

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Remove the gar­lic, taste the broth, which is one of my favorite parts of this whole process and sea­son with sea salt & cracked pep­per to taste. Top with a hand­ful of fine­ly chopped fresh chives.

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Oh, I am not sure there is any­thing bet­ter. I want some NOW

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I served these clams along side a big bowl of giant shrimp & cheesy rice — but next time, they will be tossed in with some fresh, home­made pasta…just you wait and see!

Lit­tle­neck Clams in a Gar­lic But­ter White Wine Sauce
Serves 2
Sim­ple & per­fect, these lit­tle clams are the star of the dish when cooked in a gar­lic, but­ter & white wine sauce.
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Prep Time
5 min
Cook Time
15 min
Prep Time
5 min
Cook Time
15 min
Ingre­di­ents
  1. 1/2 stick salt­ed but­ter
  2. 1–2 medi­um to large gar­lic cloves, peeled
  3. 10 oz Chardon­ay
  4. 1 to 1 1/2 dozen lit­tle­neck clams, cleaned
  5. sea salt & fresh cracked pep­per to taste
  6. 1/4 c fine­ly chopped fresh chives
Instruc­tions
  1. Melt the but­ter in a medi­um to large skil­let over medi­um/medi­um-high flame. Once the but­ter has melt­ed and turned light to medi­um gold­en, add the gar­lic and allow to sim­mer ((leav­ing the gar­lic whole will help pre­vent burn­ing — but still, but be sure the gar­lic does not burn)) for 2 min­utes.
  2. Next, add white wine and clams to the gar­lic & but­ter. Cov­er and allow to cook/steam for 10–12 min­utes over medi­um-high flame. After 12 min­utes, take a peek. If all of the clams are open, turn off the flame, remove the gar­lic and sea­son the sauce to taste.
  3. If a few of the clams are still closed, re-cov­er and cook for 2–3 addi­tion­al min­utes. If any clams remain closed at the point, toss them out.
  4. Sea­son to taste, spoon the sauce over (and into the clams), top with chopped chives & serve.
Notes
  1. You can serve these clams as a side to anoth­er seafood dish or tossed in with some fresh home­made ((or cooked dried if you are in a hur­ry)) pas­ta.
Food for a Year: https://foodforayear.com/

In true show & tell form: "I am open for questions & comments"

 
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