Garlic Clams Recipe

Serves/Makes: 4


  • 2 pounds littleneck clams
  • Salt
  • 2 teaspoons olive oil
  • 2 tablespoons finely chopped onion
  • 2 tablespoons chopped garlic
  • 1/2 cup dry white wine
  • 1/4 cup chopped red bell pepper
  • 2 tablespoons lemon juice
  • 1 tablespoon chopped fresh parsley
How to cook Garlic Clams:
  • Discard any clams that remain open when tapped with fingers. To clean clams, scrub with stiff brush under cold running water. Soak clams in mixture of 1/3 cup salt to 1 gallon water 20 minutes. Drain water; repeat 2 more times.
  • Heat oil in large saucepan over medium-high heat. Add onion and garlic; cook and stir about 3 minutes or until garlic is tender but not brown.
  • Add wine, bell pepper, lemon juice and clams. Cover and simmer 3 to 10 minutes or until clams open.
  • Transfer clams as they open to large bowl, covering to keep warm.
  • Discard any clams that do not open. Increase heat to high.
  • Add parsley; boil until liquid is reduced to 1/4 to 1/3 cup. Pour over clams; serve immediately.


The Garlic Clams recipe easy to prepare and so good!

This recipe for Garlic Clams serves/makes: 4

The Garlic Clams recipe and the pictures are adopted from The Our Favorite Fish & Seafood Recipes Cookbook.

Main Ingredient: Clams (more Clams recipes)
Preparation Method: Poached/Simmered (more Poached/Simmered recipes)

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