Garlic Butter Steamed Clams Recipe

Small, sweet clams are cooked in a garlicky white wine and cream sauce to create the best sauce for sourdough bread dipping.

Course Appetizer

Cuisine American

Keyword steamed clams

Prep Time 5

Cook Time 20

Total Time 25

Servings -6

Calories 294kcal

3 tablespoons butter , divided
¼ cup minced garlic
¼ cup chopped green onion
2 pounds small clams or cockles (we love littleneck clams)
1 ½ cups white wine
2 chicken bouillon cubes + 1 ½ cups water (or replace with 1 ½ cups chicken broth)
juice of ½ lemon
½ cup cream or half and half
Chopped parsley for garnish

In a large sauté pan over medium heat, melt 2 tablespoons of butter. Add the garlic and green onion and cook for 3-5 minutes or until softened, stirring occasionally.
Add the cockles and cook for another 5 minutes.
Add the white wine and bouillon cubes with water or the chicken broth. Bring to a boil then reduce to a rolling simmer and cook until the clams open up, stirring occasionally.
Remove from the heat and stir in the lemon juice. Add the remaining tablespoon of butter and the cream and stir.
Garnish with parsley and serve immediately. Serve with sourdough bread.

For a bit of heat, add some red pepper flakes.