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  • 4 TBLS salted butter

  • 2 1/2 to 3 doz. littleneck or middle neck clams

  • 5 garlic cloves, minced

  • 1 small shallot, minced

  • 1 C white wine

  • 1 C clam juice

  • kosher salt and pepper

  • pinch of crushed red pepper flakes

  • juice of 1/2 lemon

  • 1/2 C heavy whipping cream

  • fresh chopped parsley, garnish

  • crusty bread, for dipping


Place clams in a bowl of water with about a tablespoon of flour. Allow the clams to soak for at least five minutes. Up to twenty minutes is fine. As the clams ingest the water/flour mixture they will spit it out, along with any dirt that may be lingering inside the shell. Rinse and reserve in the fridge until ready to use. Discard any clams that are open prior to soaking.

In addition, I would also like to note that this recipe is best suited for smaller clams. Littleneck, middle neck or cherrystone clams will work perfectly. Avoid the larger chowder clams.


Melt the butter in a deep pan. I absolutely love cooking in my Lodge cast iron. You definitely need to add a cast iron pan to your kitchen. Add in the minced garlic and shallots. Allow cooking for a few minutes. You are not looking to brown the garlic/shallots. Just cook long enough to infuse the butter with flavor. Pour in the clam juice and white wine. Season with kosher salt and black pepper. Sprinkle in a few pinches of crushed red pepper flakes. Allow the broth to come to a heavy simmer.

Add in the reserved clams and lemon juice. Cover. Allow the clams to steam open. Move the clams around every few minutes. If any of the clams refuse to open, discard them.

On a side note, feel free to add mussels, or use this recipe just for mussels. The sauce is incredible!

Once all clams have opened. Be sure to discard any clams that do NOT open. Remove pan from heat and gently stir in the heavy whipping cream. Garnish the Butter Garlic Steamed Clams with fresh chopped parsley. Serve with tons of bread and ENJOY!

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