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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Sauteed Clams Recipe
Sauteed Clams – Skillet clams with loads of garlic butter, white wine and parsley. The easiest sauteed clams recipe ever, 15 mins to make.
- 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
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.
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