Total:
25 min
Active:
10 min
Yield:
6 servings
Level:
Easy

Ingredients

Directions

Wash the clams thoroughly and remove any blemishes. They should have no odor. Heat oil in a large saucepan (with a cover) over medium heat and cook garlic and onion until translucent. Add the wine and let cook for a couple of minutes to combine the flavors. Add the clams and clam juice (or water) and cover the pan for about 10 minutes until the clams open. Discard any clams that do not open and remove clams to serving bowls. Season the juices in the pan with salt and pepper to make a sauce. Pour the sauce and melted butter over the clams.

IDEAS YOU'LL LOVE

Baked Clams

Recipe courtesy of Fresco by Scotto Restaurant

Steamed Mussels

Recipe courtesy of Tyler Florence

Clam and Bacon Soup

Recipe courtesy of Food Network Kitchen

New England Clam Chowder

Recipe courtesy of Dave Lieberman

New England Clam Chowder

Recipe courtesy of Sam LaGrassa

Linguini with White Clam Sauce

Recipe courtesy of Rachael Ray

Shrimp Boil

Recipe courtesy of Robert Irvine

Shrimp and Scallops in Garlic Cream Sauce

Recipe courtesy of Robert Irvine

Queen's Bread Pudding with Cold Fruit "Soup"

Recipe courtesy of Brian O'Reilly|Robert Irvine

Trending Videos 6 Videos

Plaster Chocolate Cake 05:58

This cake is so rich and creamy that Raiza Costa wants to plaster the world with it.

Browse Reviews By Keyword

          On TV

          Get Cooking