Steamed Clams with White Wine and Garlic

Steamed Clams with White Wine and Garlic

This is a meal that you just know makes sense! Indulgent, delicious and full of flavour - we recommend serving with bread to dip in the juice.
  • Time 17minutes
  • Serves 4
  • Difficulty Easy


  • 750kg - 1kg Palourde clams
  • 4 tbsp unsalted butter
  • 2 tablespoons olive oil
  • 1 small-medium sized shallot, finely chopped
  • 2-3 large garlic cloves, finely chopped
  • 1 tsp red pepper flakes or crushed chillies (optional)
  • 350ml white wine
  • Juice of 1 lemon
  • Small bunch of fresh parsley leaves, roughly chopped


  1. Begin by heating a large skillet or frying pan with a lid over medium heat. Add the butter and olive oil and cook until the butter is almost fully melted.
  2. Add the chopped shallots and cook for 2-3 minutes, sweat the shallots in the butter until very sweet without browning. Add in the garlic and red pepper/chilli flakes and cook for another 1-2 minutes, stirring everything together.
  3. Pour in white wine and add in the clams. Give everyone one good stir and cover pan with a lid. Cook clams until they all open, about 7-9 minutes.
  4. Once done, turn off heat and add lemon juice and fresh herbs. Give everything one more good stir and serve with crusty bread.

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