Best 10 Buttery Garlic Steamed Clams Recipes

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Are you looking for a delectable seafood dish that is easy to prepare yet promises an explosion of flavors? Look no further than buttery garlic steamed clams, a culinary delight that will tantalize your taste buds and leave you craving for more. This classic seafood recipe combines the briny sweetness of fresh clams with the rich aroma of garlic and the luxuriousness of melted butter, creating a symphony of flavors that will transport you to the shores of the ocean. Whether you're hosting a dinner party or simply craving a comforting seafood meal, this article will guide you through the process of creating the perfect buttery garlic steamed clams, ensuring a culinary experience that will leave you and your guests utterly satisfied.

Let's cook with our recipes!

STEAMED CLAMS



Steamed Clams image

This steamed clams recipe is fresh shellfish cooked with garlic, butter, herbs and lemon. An easy and elegant dish that makes for a lighter main course or unexpected appetizer offering.

Provided by Sara Welch

Categories     Main

Time 25m

Number Of Ingredients 9

1/4 cup butter
1 tablespoon garlic (minced)
1/4 teaspoon red chili flakes
1 cup white wine
4 pounds fresh clams (cleaned)
salt and pepper to taste
1 tablespoon lemon juice
1/4 cup chopped herbs (such as parsley, chives or basil)
herb sprigs and lemon wedges for garnish (optional)

Steps:

  • Heat a large pot over medium heat. Add the butter and melt it.
  • Add the garlic and chili flakes and cook for 30 seconds, stirring constantly.
  • Add the white wine and bring to a simmer; do not boil.
  • Place the clams in the pot, then season with salt and pepper to taste. Cover the pot, then simmer for 7-9 minutes or until clams have opened. Discard any clams that are still shut.
  • Stir in the lemon juice and herbs. Serve immediately, garnished with herb sprigs and lemon wedges if desired.

Nutrition Facts : Calories 214 kcal, Carbohydrate 5 g, Protein 10 g, Fat 12 g, SaturatedFat 7 g, Cholesterol 51 mg, Sodium 516 mg, Sugar 1 g, ServingSize 1 serving

STEAMED CLAMS



Steamed Clams image

Provided by Robert Irvine : Food Network

Categories     appetizer

Time 25m

Yield 6 servings

Number Of Ingredients 9

6 dozen fresh clams (littlenecks or middlenecks, your choice)
3 tablespoons grapeseed oil
4 cloves garlic, chopped
1 large onion, chopped
1 cup white wine
2 cups clam juice or water
Chopped parsley leaves
Salt and pepper
1/2 cup melted butter (1 stick)

Steps:

  • Wash the clams thoroughly and remove any blemishes. They should have no odor. Heat oil in a large saucepan (with a cover) over medium heat and cook garlic and onion until translucent. Add the wine and let cook for a couple of minutes to combine the flavors. Add the clams and clam juice (or water) and cover the pan for about 10 minutes until the clams open. Discard any clams that do not open and remove clams to serving bowls. Season the juices in the pan with salt and pepper to make a sauce. Pour the sauce and melted butter over the clams.

STEAMED CLAMS WITH SPICY GARLIC BREAD



Steamed Clams with Spicy Garlic Bread image

Provided by Valerie Bertinelli

Categories     main-dish

Time 50m

Yield 2 servings

Number Of Ingredients 21

2 tablespoons olive oil
8 ounces andouille or smoked sausage, sliced
1 shallot, thinly sliced
2 cloves garlic, chopped
1/8 teaspoon crushed red pepper
1 cup dry white wine
1/3 cup coconut milk
1 tablespoon salted butter
1 teaspoon kosher salt
1/4 teaspoon black pepper
1/8 teaspoon ground ginger
1/8 teaspoon ground turmeric
1 pound clams, shells scrubbed
1 tablespoon lime juice
3 sprigs lemon thyme or thyme, leaves stripped
Spicy Garlic Bread, recipe follows
One 12-ounce loaf French bread
1/4 cup unsalted butter, softened
3 cloves garlic, minced
1/4 teaspoon crushed red pepper
Pinch kosher salt

Steps:

  • Heat the oil in a large skillet over medium heat. Add the sausage and cook, stirring often, until golden brown, about 5 minutes. Drain on paper towels, reserving the drippings in the skillet. Place the sausage in a large serving bowl.
  • Add the shallots to the skillet; cook, stirring often, until translucent and tender, 3 to 4 minutes. Stir in the garlic and crushed red pepper; cook for 1 minute. Add the wine, stirring and scraping to loosen the browned bits from the bottom of the skillet. Stir in the coconut milk, butter, salt, pepper, ginger and turmeric. Add the clams, cover the skillet, and steam until the clams open, 6 to 7 minutes.
  • Transfer the clams to the bowl with the sausage. Stir the lime juice into the broth and pour over the clams and sausage. Sprinkle with the lemon thyme.
  • Serve immediately with Spicy Garlic Bread.
  • Preheat the oven to 350 degrees F. Cut the bread in half lengthwise through the top of the loaf without cutting all the way through to the bottom. Cut the bread crosswise into 1-inch slices without cutting all the way through to the bottom.
  • Stir together the butter, garlic, crushed red pepper and salt. Spread over the bread and between the slices.
  • Place the loaf on a baking sheet and bake until golden brown, 5 to 7 minutes. Serve warm.

BUTTERY GARLIC STEAMED CLAMS



Buttery Garlic Steamed Clams image

Just 15 minutes is all you need for these steamed clams in a velvety, buttery garlic wine sauce!

Provided by Amy

Time 15m

Number Of Ingredients 7

5 tablespoons Finlandia Unsalted Butter, divided
1 tablespoon fresh minced garlic
1 cup white wine
1 tablespoon lemon juice
3 dozen little neck clams, rinsed and scrubbed
1/3 cup chopped fresh Italian parsley
Wedges from 1 lemon for garnish, if desired

Steps:

  • In a large skillet (that has a lid), melt 2-1/2 tablespoons of the butter over medium heat. Add garlic and cook, stirring constantly, until fragrant (about 30 seconds).
  • Add wine and lemon juice. Bring to a boil.
  • Add clams and remaining butter. Cover and steam until clams have opened (about 7-8 minutes). Occasionally shake skillet while steaming.
  • Discard any clams that do not open. Sprinkle evenly with parsley and garnish with lemon wedges, if desired. Serve with a french baguette or over a bed of cooked pasta.

STEAMED CLAMS WITH GARLIC-PARSLEY BUTTER AND LEEKS



Steamed Clams With Garlic-Parsley Butter and Leeks image

These beautiful clams are strongly flavored with the same kind of garlicky emerald-green butter that's used on escargots, also known as snail butter. It's just three ingredients - butter, garlic and parsley - so how you handle them matters: For an intense green color, use a food processor to chop the parsley as finely as possible. This is meant to be a small first course, just four or five clams per person, but feel free to increase the quantities for larger servings or to serve as a main course.

Provided by David Tanis

Categories     dinner, weekday, seafood, appetizer

Time 20m

Yield 6 servings

Number Of Ingredients 11

1/2 cup unsalted butter (1 stick), softened
1 cup roughly chopped parsley, leaves and tender stems
1 or 2 small garlic cloves, grated or minced
Kosher salt and black pepper
1 tablespoon extra-virgin olive oil
1 cup chopped leeks (from 2 medium leeks), white and light green parts only
24 littleneck clams, scrubbed and rinsed (about 2 to 3 pounds)
1 1/2 cups dry white wine
1/2 teaspoon grated lime zest
2 tablespoons lime juice
Lime wedges, for garnish

Steps:

  • Make the garlic butter: Combine butter, parsley and garlic in a food processor. Whiz until bright green and well incorporated, about 1 minute. Season lightly with salt and pepper. (You may make the garlic butter in advance and refrigerate it for up to 2 days or freeze for up to 2 weeks, but it tastes best freshly made.)
  • Set a wide, deep skillet or Dutch oven over medium-high heat, add olive oil and swirl to coat. Add leeks, stir to coat, and cook for 30 seconds, then add clams and wine.
  • Turn heat to high, cover and cook for 5 to 8 minutes, until all clams have opened. With a slotted spoon or tongs, transfer clams to individual bowls.
  • In the same skillet, over medium heat, add lime zest, lime juice and butter, and let simmer briefly, about 30 seconds, until warmed through. Pour sauce over clams, garnish with lime wedges and serve.

BEER-STEAMED CLAMS



Beer-Steamed Clams image

Favorite clam recipe. Very easy to complete.

Provided by kjeremy2

Categories     Main Dish Clams

Time 25m

Yield 4

Number Of Ingredients 5

2 pounds clams in shell, scrubbed
1 (12 fluid ounce) can or bottle beer, or as needed
½ cup butter
2 tablespoons chopped fresh parsley
1 teaspoon minced garlic, or to taste

Steps:

  • Place a steamer insert into a saucepan. Pour beer in and fill to 1 to 2 inches below the bottom of the steamer. Add clams to the steamer insert, cover, and bring to a boil.
  • Steam until the top clams barely open, 3 to 5 minutes; do not overcook or clams will become tough and rubbery.
  • While clams are steaming, melt butter in a skillet over medium heat. Add parsley and garlic and saute until fragrant, 1 to 2 minutes.

Nutrition Facts : Calories 282.7 calories, Carbohydrate 4.9 g, Cholesterol 78.8 mg, Fat 23.6 g, Fiber 0.1 g, Protein 7.5 g, SaturatedFat 14.6 g, Sodium 197.8 mg

GARLIC-STEAMED CLAMS



Garlic-Steamed Clams image

Jennifer's recipe for garlic-steamed clams. Serve with sourdough bread.

Provided by Danny

Categories     Main Dish Clams

Time 30m

Yield 3

Number Of Ingredients 8

2 tablespoons olive oil
8 cloves garlic, minced
½ teaspoon chicken bouillon granules, or to taste
¼ cup water
¼ cup dry white wine
1 ½ pounds clams in shell, scrubbed
¼ cup chopped fresh parsley
salt and ground black pepper to taste

Steps:

  • Heat olive oil in heavy pot over medium-low heat. Add garlic and bouillon; saute for 5 minutes. Increase heat and add water and wine.
  • Add clams and cover with a glass lid. Steam until clams open, shaking to pot gently to redistribute the clams, about 6 minutes; do not open the lid.
  • Use a slotted spoon to remove clams to a serving bowl; discard any that did not open.
  • Add parsley, salt, and pepper to the broth. Pour broth over the clams and serve.

Nutrition Facts : Calories 150.2 calories, Carbohydrate 4.9 g, Cholesterol 17.7 mg, Fat 9.6 g, Fiber 0.3 g, Protein 7.5 g, SaturatedFat 1.3 g, Sodium 97.4 mg, Sugar 0.4 g

GARLIC STEAMED CLAMS



Garlic Steamed Clams image

Serve this as an appetizer for 6 persons or a feed for two. Serve with a fork & a spoon. You do not want to miss out on the great flavor of the broth!

Provided by Bergy

Categories     Lunch/Snacks

Time 8m

Yield 6 serving(s)

Number Of Ingredients 8

3 dozen hard shelled clams, well scrubbed
1 tablespoon cornmeal
2 tablespoons olive oil
8 cloves garlic, peeled & minced
1/4 cup water
1/4 cup wine
1/4 cup parsley, chopped
salt & pepper

Steps:

  • Discard any clams that are not firmly shut.
  • Place them in a bowl of cold water and sprinkle the cornmeal on the water, refrigerate for 1 1/2 hrs Drain& scrub the clams again under cold running water.
  • Heat the olive oil in a dutch oven or other heavy pot that has a firm fitting lid, throw in the garlic and saute for 5 minutes. Turn up the heat and pour in the water & wine.
  • Add clams close the lid, steam the clams for about 6 minutes, shake the pot a few times to redistribute the clams- do not remove the lid. Remove the clams with a slotted spoon, discard any clams that did not open Add the parsley, salt& pepper to the broth.
  • To serve, place the clams in a shallow bowl & pour the broth over them.

Nutrition Facts : Calories 123.9, Fat 5.4, SaturatedFat 0.7, Cholesterol 29.6, Sodium 52, Carbohydrate 5, Fiber 0.3, Sugar 0.1, Protein 11.6

STEAMER CLAMS IN BEER AND GARLIC



Steamer Clams in Beer and Garlic image

Make and share this Steamer Clams in Beer and Garlic recipe from Food.com.

Provided by ratherbeswimmin

Categories     Low Cholesterol

Time 55m

Yield 4 serving(s)

Number Of Ingredients 9

1 (12 ounce) bottle beer, allowed to go flat
1 cup chicken broth
4 garlic cloves, halved
1 bay leaf
2 fresh parsley sprigs
salt
fresh ground black pepper
50 -60 steamer clams, in the shell well scrubbed
melted butter, for dipping

Steps:

  • In a big saucepan, combine the beer, broth, garlic, bay leaf, parsley, and salt/pepper.
  • Bring to a boil; decrease heat to medium; simmer 5 minutes to blend flavors.
  • Add clams; cover and simmer 4-5 minutes until clam shells open.
  • Remove bay leaf and discard; remove any clams that did not open and discard.
  • Place clams in 4 large individual bowls and ladle some of the liquid from the saucepan over the clams.
  • Serve with individual bowls of melted butter for dipping; serve immediately.

BUTTER-STEAMED CLAMS



Butter-Steamed Clams image

Categories     Low Sodium     Clam     Boil     Butter

Yield serves 8 as an appetizer, 4 as a main course

Number Of Ingredients 11

1 cup Chicken Stock (page 230) or store-bought low-sodium chicken broth
1 cup white wine
2 garlic cloves, chopped
1/4 yellow onion, thinly sliced
1/4 cup roughly chopped fresh flat-leaf parsley
2 tablespoons roughly chopped fresh cilantro
1/2 teaspoon red pepper flakes
2 tablespoons freshly squeezed lemon juice
4 pounds Manila clams, scrubbed
4 tablespoons (1/2 stick) unsalted butter
1/2 teaspoon freshly ground black pepper

Steps:

  • Pour the chicken stock and wine into a stockpot or a large pot and bring to a boil over high heat. Cook for 10 minutes or until the liquid is reduced to 1/4 cup. The last 2 minutes of the reduction goes quickly, so check often. The liquid will resemble a brown glaze. Remove the pan from the heat.
  • Add the garlic, onion, parsley, cilantro, red pepper flakes, and lemon juice to the pan and stir. Add the clams, cover the pan, and cook on high for 5 to 10 minutes, or until the clams open.
  • Remove the pan from the heat and discard any unopened clams. Add the butter and pepper, cover, and let sit until the butter melts, about 2 minutes. Toss gently.
  • Spoon the clams into bowls, spooning any liquid remaining in the pan over the top. Serve hot.

To ensure the best steamed clams experience, follow these tips:

Tips:

  • Choosing Fresh Clams: Opt for live, closed-shell clams. Avoid any with open shells or cracked shells.
  • Purging Clams: Soak clams in cold, salted water for 20-30 minutes to remove any sand or grit.
  • Preparing the Steaming Liquid: Use a combination of white wine, clam juice, and herbs like thyme, parsley, and garlic for a flavorful steaming liquid.
  • Steaming Clams: Place clams in a steamer basket or colander over the steaming liquid. Cover and steam until clams open, about 5-7 minutes.
  • Garnish and Serve: Discard any unopened clams. Serve the steamed clams with melted butter, lemon wedges, and chopped parsley.

Conclusion:

Preparing steamed clams is a quick, easy, and delicious way to enjoy this seafood delicacy. By following these tips, you can create a flavorful and satisfying dish that will impress your family and friends. So, next time you're looking for a simple yet elegant seafood meal, give steamed clams a try. You won't be disappointed!

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