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Garlic Butter Sauteed Clams - Skillet clams with loads of garlic butter, white wine and parsley. The easiest sauteed clams recipe ever, 15 mins to make!
In my world, summer means sun, sand, water, seafood and BBQ. You don’t do justice to summertime if you’re not in the water (be it swimming pool or the ocean), eating some seafood or BBQ, and have a drink or two.
Summer is the best time to enjoy the bounty of the sea, such as clams.
This garlic butter sauteed clams are inspired by my recent travel to Italy. Every restaurant I went to, there is a section of the menu dedicated to seafood, and sauteed clam is always on top of the list.
As the name suggests, the clams are cooked with a combination of garlic, butter, olive oil, parsley, with lemon juice. It’s really simple but absolutely delicious.
In the seafood shacks or restaurants in Southern California, you can find similar dishes. It’s my summer ritual to go to the beach, enjoy some of the fresh seafood and shellfish at these restaurants by the sea.
A simple dish like this never fails to make me happy. Bon appetit!
Frequently Asked Questions
This recipe is only 120 calories per serving.
What To Serve With Garlic Butter Sauteed Clams
For a wholesome meal and easy weeknight dinner, I recommend the following recipes.
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Garlic Butter Sauteed Clams
Ingredients
- 1 1/2 lbs (750g) manila clams, rinsed, scrubbed and cleaned
- 2 tablespoons unsalted butter
- 2 cloves garlic
- 1/4 cup white wine
- 3 dashes cayenne pepper
- 1 tablespoon lemon juice
- 1 teaspoon Italian flat parsley, chopped
Instructions
- Heat a skillet over medium heat. Add the butter and sauté the garlic until slightly browned. Add the clams to the skillet and quickly toss them with a spatula.
- Add the wine and cayenne pepper. Cover the skillet and let it cook for 1 minute, or until all the clams have opened. Add the lemon juice and parsley, stirring to combine well. Remove from heat and serve immediately.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
THANK YOU ON BEHALF OF SWAI FILLETS, WAS ONE OF THE MOST ENJOYABLE MEALS FROM A RECIPE I HAVE HAD, WITH DELICIOUS FLAVOR, TRIPLE INCREDIBLE INGREDIENTS, I JUST THANK YOU A MEAL, SINCERELY YOURS CHARLETNEWTONBECAMETRIPLE9
Thanks!
This was delicious and super easy!! Will make again, thank you!!
Such a simple recipe, yet so tasty. Less is sometimes more, and that is the case here. I ordered little neck clams from Crab Dynasty online. I really enjoyed them. Thanks alot for posting!
Thanks for trying this garlic butter sauteed clams.
Hi Rasa, I’ve loved your recipes for a couple of years since I found you on Pinterest. Just wondering if there are clams in the US similar or that can be substituted for Manila clams?
Yes, you can use little neck clams or small cherry stone clams. Any small clams should work.
hi, can i substitute white wine with shaoxing wine? or any other types of chinese wine as it’s a bit difficult to get cheap white wine here. Thanks.. love your recipes!
Yes you can use Shaoxing wine but it will taste slightly different.
[Is the comment section working? can’t tell. this may be a duplication.]
Am I glad I found your site. I spent a lot of time in Malaysia (KL, and Penang which is food heaven imo).
My hosts were Chinese who took me to the best, BEST, hawker food places that they knew. I went to a hawker park (what I call it) one night in KL where the perimeter of the place was rung with all the hawker chefs cooking their specialities. Big plastic round tables in the middle were for families, customers. All you heard was slurping. and kids laughing, and spatulas clicking. ;-)
My host asked if I liked oysters. Said love ‘em. He and I had similar food fanaticisms, we discovered. About five guys were cooking oysters around the perimeter. My host said No, Only one. And took me to an old skinny short guy working over a *huge* wok who double-spatula’d and womped up a sauced and savory oyster dish that to this day I cannot get out of my mind. God. That sauce.
The way you guys cook gailan I can’t find stateside. What is the secret?
BTW, what brand of oyster sauce do you use? Mae Krua? (Thai) A Chinese brand?
Hi MRW, yes, Malaysian food is so good. I am traveling and that’s why there has been a delay in comment moderation. I use Lee Kam Kee. Search for restaurant’s style vegetable on my site and you will find the recipe to cook great vegetables.
Instead of wine use Zambia ,it gives it a nice sweet taste..delicious