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Steamed Clams in Garlic Wine Butter

Tender little neck clams steamed in a garlic wine butter sauce, served over a crunchy purple cabbage slaw.

  • Total Time: 20 minutes
  • Yield: 4 1x

Ingredients

Scale
  • The Steamed Clams
  • 50 to 75 little neck clams, scrubbed clean
  • 1/2 cup olive oil
  • 3 cloves garlic, chopped
  • 1/4 cup fresh parsley, chopped
  • Pinch of red pepper flakes
  • 1 cup white wine
  • 1/4 cup butter
  • The Crunchy Slaw
  • 2 cups shredded purple cabbage
  • 1 tbsp lemon juice

Instructions

  1. Sauté the Aromatics: Heat the olive oil in a large, deep skillet over medium heat. Toss in the chopped garlic, fresh parsley, and red pepper flakes. Cook until the garlic is sizzling and fragrant.
  2. Simmer the Wine: Pour the white wine directly into the skillet and let it simmer gently over medium heat for about 5 minutes to reduce and concentrate the flavor.
  3. Steam the Clams: Add the scrubbed little neck clams to the bubbling liquid and cover the skillet immediately. Let them steam until all the shells have beautifully opened wide. Discard any clams that remain closed.
  4. Build the Thick Drip: Stir the butter directly into the skillet, shaking the pan gently until it completely melts into the sauce, creating a rich, thick, and velvety garlic wine butter drip.
  5. Assemble and Drip: Toss the shredded purple cabbage with a splash of lemon juice to create a vibrant crunchy slaw base. Lay down a generous bed of the slaw in a serving bowl and heavily top it with the hot, tender steamed clams. Flood the seafood entirely with a massive, heavy, scroll-stopping thick garlic wine butter sauce drip straight from the pan! Serve immediately.
  • Author: Chef Stella
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes