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Soft Shell Clams (Steamers) with Garlic Butter

Soft Shell Clams (Steamers) with Garlic Butter


Soft Shell Clams (Steamers) with Garlic Butter Recipe

Serves 2 | Prep Time: 10 Minutes | Cook Time: 5 Minutes


2 tablespoons butter, melted
2 cloves garlic, minced
1 1/2 lbs soft shell clams, cleaned and scrubbed
1/4 cup white wine
1 tablespoon chopped flat-leaf (Italian) parsley
Salt to taste


Heat up a small pot and add the melted butter. Saute the garlic until you smell the aroma, but not browned. Add the soft shell clams into the pot, stir to combine well. Add the white wine and cover the pot with its lid.

As soon as all clams open up, add the parsley and salt to taste. Serve immediately.

Cook’s Note:

There is a thin grey-color membrane that covers the soft soft clams. Remove the membrane thoroughly before eating.

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7 COMMENTS... read them below or add one

  1. Jayne

    I absolutely love shell fish! Everytime I go grocery shopping here in Malaysia, I’d go to the aquariums and pick out at least a pound of whatever shellfish I fancy for the day and then I stirfry it in HIGH HIGH heat with nothing more than ginger and red chilli slices and a pinch of salt. So good!

  2. I’m a big shellfish fan as well! We don’t have this one but I am sure I can find similar at the market…must steam some up soon!

    How do you store your shellfish? I always cook mine the day I buy them but I was wondering, shellfish lover that you are, if you had any tips on storage? Thanks!

    • Joey – you can soak them in water and put in the fridge, which works well, but only overnight. The shellfish vendor in Penang told me to just put them in the fridge as is, without any water. We tried them with some local clams and they are still alive after a few days. :)

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