Name: Clams with White Wine Sauce
Prep time: 5 min
Cook time: 7 min
Total time: 12 min
Yield: 4 servings
Cuisine: American

From the Cook

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Warning0 allergens identified

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In a large soup pot over medium heat, bring to a boil the wine and garlic. Add 1 tablespoon of butter or olive oil for a richer flavored broth.

Add the clams, cover, and cook 5-7 minutes, until the clams are open.

Serve immediately.

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My Notes

Whether it's a recipe tweak or an inspiration burst — jot it down here.

Select Live Clams Only 🦪
Choose clams with tightly closed shells that don't open when tapped; discard any that remain open before cooking or don't open during cooking, as they may be unsafe to eat.
Dry White Wine Selection Matters 🍷
Use a crisp, dry white wine like Sauvignon Blanc or Pinot Grigio that you'd actually drink—avoid cooking wines, as the wine reduces and concentrates, directly impacting the final flavor.
Bloom Your Garlic in Fat First 🧄
Sauté minced garlic in butter or olive oil for 30-45 seconds before adding wine to develop deep, mellow flavor rather than harsh, raw garlic notes in your sauce.
Steam with Lid On, Then Off 🫖
Cover clams while steaming to trap heat and open them quickly (3-5 minutes), then remove the lid to reduce the wine sauce and concentrate its flavors before serving.
Finish with Cold Butter (Monter au Beurre) 🧈
Whisk cold butter cubes into the sauce off-heat for a silky, luxurious emulsion that elevates the dish from simple to restaurant-quality in the final moments.