Garlic Butter Sauteed Clams

4.54 from 39 votes
Recipe IndexJump to Recipe

This post may contain affiliate links. Please read myย privacy policy.

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!

Sauteed clams with garlic butter, white wine and parsley in a skillet.
Want to Save This Recipe?
Enter your email below & we’ll send it straight to your inbox. Plus you’ll get great new recipes from us every week!
Please enable JavaScript in your browser to complete this form.

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.

Easy and quick sauteed clams recipe.

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.

Close up sauteed clams with easy ingredients such as garlic butter, white wine and parsley.

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

How many calories per serving?

This recipe is only 120 calories per serving.

Skillet garlic butter clams sauteed with lemon, white wine and parsley.

What To Serve With Garlic Butter Sauteed Clams

For a wholesome meal and easy weeknight dinner, I recommend the following recipes.

I hope you enjoy this post as much as I do. If you try my recipe, please leave a comment and consider giving it a 5-star rating. For more easy and delicious recipes, explore my Recipe Index, and stay updated by subscribing to my newsletter and following me on FacebookPinterest, and Instagram for new updates.


Other Recipes You Might Like

Freshly baked cod fillet with seasonings crust on a plate, garnished with lemon slices and herbs.
5 Secrets to 20-Minute Dinners
FREE EMAIL BONUS: How would it feel to have dinner DONE in 20 minutes? I’ll show you how!
Please enable JavaScript in your browser to complete this form.
4.54 from 39 votes

Garlic Butter Sauteed Clams

Sauteed Clams – Skillet clams with loads of garlic butter, white wine and parsley. The easiest sauteed clams recipe ever, 15 mins to make. 
Prep Time: 10 minutes
Cook Time: 5 minutes
Total Time: 15 minutes
Servings: 3 people
Want to Save This Recipe?
Enter your email below & we’ll send it straight to your inbox. Plus you’ll get great new recipes from us every week!
Please enable JavaScript in your browser to complete this form.

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

Serving: 3people, Calories: 286kcal, Carbohydrates: 10g, Protein: 34g, Fat: 10g, Saturated Fat: 5g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 2g, Trans Fat: 0.3g, Cholesterol: 88mg, Sodium: 130mg, Potassium: 154mg, Fiber: 0.3g, Sugar: 0.5g, Vitamin A: 1333IU, Vitamin C: 3mg, Calcium: 98mg, Iron: 4mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Please rate and comment below!

About Rasa Malaysia

Bee is a recipe developer and best-selling cookbook author, sharing easy, quick, and delicious Asian and American recipes since 2006. With a strong following of almost 2 million fans online, her expertise has been featured in major publications, TV and radio programs, and live cooking demos throughout the United States and Asia.

Leave a comment

Your email address will not be published. Required fields are marked *

Recipe Rating





12 Comments

  1. CHARLETNEWTON says:

    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

    1. Rasa Malaysia says:

      Thanks!

  2. Brenda Caltabiano says:

    This was delicious and super easy!! Will make again, thank you!!

  3. Mr. Clam Man says:

    5 stars
    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!

    1. Rasa Malaysia says:

      Thanks for trying this garlic butter sauteed clams.

  4. Karen Stone says:

    5 stars
    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?

    1. Rasa Malaysia says:

      Yes, you can use little neck clams or small cherry stone clams. Any small clams should work.

  5. Michelle Gan says:

    4 stars
    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!

    1. Rasa Malaysia says:

      Yes you can use Shaoxing wine but it will taste slightly different.

  6. MRW says:

    5 stars
    [Is the comment section working? canโ€™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 โ€˜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-spatulaโ€™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 canโ€™t find stateside. What is the secret?

    BTW, what brand of oyster sauce do you use? Mae Krua? (Thai) A Chinese brand?

    1. Rasa Malaysia says:

      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.

    2. Carole Salit says:

      Instead of wine use Zambia ,it gives it a nice sweet taste..delicious