This post may contain affiliate links. Please read my privacy policy.
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!
How Many Calories per Serving?
This recipe is only 120 calories per serving.
What Dishes to Serve with This Recipe?
For a wholesome meal and easy weeknight dinner, I recommend the following recipes.
For more great recipes like this, sign up for our newsletter. We’ll send daily recipes you’ll love!
Sign up for our newsletter!
Garlic Butter Sauteed Clams
Ingredients
- 1 1/2 lbs. 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 chopped Italian flat parsley
Instructions
- Heat up a skillet on medium heat. Add the butter and saute the garlic until slightly browned. Add the clams into the skillet, and quickly toss around with the spatula.
- Add the wine and cayenne pepper. Cover the skillet and let cook for 1 minute, or until the clams are all open. Add the lemon juice and parley, stir to combine well. Remove from heat and serve immediately.
Nutrition
Notice: Nutrition is auto-calculated, using Spoonacular, for your convenience. Where relevant, we recommend using your own nutrition calculations.
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