Steamed Clams In Creamy White Wine Garlic Butter Sauce

steamed clams in creamy white wine garlic sauce

The first time I ever had clams was in Mozambique, Maputo at the famous Mercado do Peixe by Praia Mar, and I was taken away! I had never tasted a seafood dish made that simple, with minimal ingredients but spew so much flavor! I can actually taste them all over again as I write this, yum!

I never thought I’d like clams, even though I’m crazy about mussels and they’re part of the same sea family, but ever since then, I’ve played around with them, throwing them in different types of meals, accompanying them with different spices and flavors and just trying out different recipes with them.

My favorite method of preparing and eating them is rather simple and very quick.  I like to steam them in butter, garlic, white wine, cream and finish it off with some chopped parsley and lemon wedges.  Chopped parsley adds a little earthiness and the lemon slices adds a bit of zest. But in all honestly, neither is as important compared to the butter, garlic, and wine.

Steamed clams make a great starter dish. Or, if you’re like me, the only dish…served with fresh, warm ciabatta... listen THE MAIN DISH (do not come between me and a bowl of steamed clams, or you might… you might get hurt – just sayin’). I told you I really really loved clams. 🙂 Anyway, I think you get the idea. Enjoy!

Serves 2-4 people as an appetizer.

INGREDIENTS 

  • 3 tablespoons butter, divided
  • ¼ cup minced garlic
  • ¼ cup chopped green onion
  • 1Kg of small clams
  • 1½ cups white wine
  • 2 chicken stock cubes with 1½ cups water or 1½ cups chicken stock.
  • salt and pepper for taste.
  • juice of ½ lemon
  • A cup of cream
  • Chopped parsley for garnish

METHOD

  1. 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.
  2. Add the clams and cook for another 5 minutes. Add the white wine and stock cubes with water or the liquid chicken stock. Bring to a boil then reduce to a rolling simmer and cook until the clams open up, stirring occasionally. Add salt and pepper for taste.
  3. 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 ciabatta or any bread of your choice and enjoy!
Written by: Lerato Kgamanyane