Buttery Garlic Steamed Clams
Posted by : Steve Dale / On : May 27, 2025
Buttery Garlic Steamed Clams
Rated 5.0 stars by 1 users
Category
Appetizer
Cuisine
Coastal
Servings
4
Prep Time
10 minutes
Cook Time
6 minutes
A 15-Minute Seafood Classic—Made Easy
At Fresh Catch Fish Co., we believe great seafood should be easy to prepare and even easier to enjoy. These Buttery Garlic Steamed Clams are the perfect example—quick, flavorful, and impressive whether served as an appetizer or a main dish over pasta.
Using our convenient Frozen, Cooked Clams (just $4.70/lb), this recipe brings the briny magic of the coast right into your kitchen without the fuss.
Why You’ll Love This Recipe
Quick & Simple – From stovetop to table in under 20 minutes.
Bold, Fresh Flavor – Garlic, butter, white wine, and lemon blend beautifully with the natural taste of the clams.
Versatile – Serve as a starter or elevate it into a full meal with crusty bread or pasta.
Serving Suggestions:
Spoon the clams and sauce over a bed of linguine or spaghetti.
Serve as an appetizer with plenty of crusty baguette to soak up the garlic butter sauce.
Pair with a glass of chilled white wine for a relaxed seafood evening.
Using our frozen, cooked clams saves you time without sacrificing flavor. Just thaw and follow the recipe as written. No scrubbing or steaming raw clams—just pure convenience and deliciousness.
Ingredients
-
1 lb cooked clams
- 5 tablespoons unsalted butter, divided
- 1 tablespoon fresh minced garlic
- 1 cup dry white wine
- 1 tablespoon fresh lemon juice
- ⅓ cup chopped fresh Italian parsley
- Lemon wedges, for garnish
- Optional: Crusty French bread or cooked pasta for serving
Directions
1. In a large skillet (with a lid), melt 2½ tablespoons of butter over medium heat.
2. Add the minced garlic and sauté for about 30 seconds until fragrant.
3. Stir in white wine and lemon juice, bringing the mixture to a gentle boil.
4. Add the cooked clams and the remaining butter. Cover with the lid.
5. Steam for about 7–8 minutes, shaking the skillet occasionally to coat the clams evenly in the sauce.
6. Remove from heat. Sprinkle with chopped parsley, garnish with lemon wedges, and serve immediately.
