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!
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MRW
[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?
Rasa Malaysia
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.
Carole Salit
Instead of wine use Zambia ,it gives it a nice sweet taste..delicious
Michelle Gan
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!
Rasa Malaysia
Yes you can use Shaoxing wine but it will taste slightly different.
Karen Stone
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?
Rasa Malaysia
Yes, you can use little neck clams or small cherry stone clams. Any small clams should work.
Mr. Clam Man
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!
Rasa Malaysia
Thanks for trying this garlic butter sauteed clams.