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Oven Roasted Clams & Herb Butter Recipe


  • 4 dozen littleneck clams, rinsed well

  • 4 tablespoons butter

  • 2 tablespoons olive oil

  • 1/2 cup white wine

  • 3 cloves garlic, minced

  • 2 tablespoons fresh parsley, chopped

  • 1/2 teaspoon fresh oregano, chopped

Preheat oven to 350 degrees F.

  • Place clams in a baking pan with sides on middle rack of oven.

  • Roast for approximately 10 minutes checking every few minutes for clams that have popped open.

  • Carefully remove open clams to a serving dish, reserving juices in shell. Keep warm. While clams roast, melt butter in medium pan.

  • Add olive oil, wine, garlic, parsley and oregano and bring to simmer.

  • Spoon herb butter over cooked clams and serve.

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