Garlic Butter Steamers – New England steamers (soft shell clams) with garlic herb butter. A 15-min recipe that is easy and delicious!
Garlic Butter Steamers
Garlic Butter Steamers – New England steamers (soft shell clams) with garlic herb butter.
A 15-min recipe that is easy and delicious.
Last weekend, we went to Redondo Beach to celebrate my friend’s birthday.
Redondo Beach is probably one of my favorite places to go to in the Los Angeles area, not because of the spectacular views and the nice beaches, but for the seafood.
If you are a local or have visited Redondo Beach, you will know that locals and tourists alike flock there because it offers the freshest seafood in the area, with many seafood shacks selling everything from fresh oysters to crabs crab or lobster, and more.
One of the shellfish that I absolutely love but can’t get easily is soft shell clams or New England steamers.
They have thin and fragile white-color shells, with siphon sticking out.
Soft shell clams are extremely briny and sweet in taste, and the flesh is very tender and juicy.
All I did was steaming them with a little garlic, herb and butter, with some white wine.
I would always guzzle the delicious clam juice until not a single drop left.
If you can’t find steamers where you are, you can certainly use any clams you can find in your area.
How Many Calories Per Serving?
This recipe is only 174 calories per serving.
What Dishes To Serve with this Recipe?
For a wholesome meal and easy weeknight dinner, I recommend the following recipes.
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Garlic Butter Steamers Recipe (Soft Shell Clams)
Garlic Butter Steamers – New England steamers (soft shell clams) with garlic herb butter. A 15-min recipe that is easy and delicious.
- 2 tablespoons butter, melted
- 2 cloves garlic, minced
- 1 1/2 lbs soft shell clams, cleaned and scrubbed
- 1/4 cup white wine
- 1 tablespoon chopped flat-leaf, Italian parsley
- salt to taste
Heat up a small pot and add the melted butter. Saute the garlic until you smell the aroma, but not browned. Add the soft shell clams into the pot, stir to combine well. Add the white wine and cover the pot with its lid.
As soon as all clams open up, add the parsley and salt to taste. Serve immediately.
There is a thin grey-color membrane that covers the soft soft clams. Remove the membrane thoroughly before eating.