Garlic Butter Beef Clams Recipe

Introduction

Garlic Butter Beef Clams is a delightful seafood dish that combines tender clams with a rich, flavorful garlic butter sauce. Perfect for a simple yet elegant meal, this recipe brings a touch of coastal charm to your dinner table in under 30 minutes.

Ingredients

• 1 1/2 lbs manila clams, thoroughly rinsed, scrubbed clean, and any beards removed
• 2 tablespoons unsalted butter
• 2 cloves garlic, minced
• 1/4 cup white grape juice
• 3 dashes cayenne pepper
• 1 tablespoon fresh lemon juice
• 1 teaspoon fresh Italian flat-leaf parsley, finely chopped

Instructions

1. Step 1: Thoroughly rinse and scrub the manila clams under cold running water, removing any grit, sand, or beards. Discard any clams that are open and do not close when tapped.
2. Step 2: In a large skillet or Dutch oven over medium heat, melt the unsalted butter until it gently sizzles but does not brown. Add the minced garlic and sauté for about 1 minute until fragrant, stirring constantly.
3. Step 3: Pour in the white grape juice to deglaze the pan, scraping up any flavorful bits. Stir for about 30 seconds. Add the cayenne pepper and stir until evenly distributed.
4. Step 4: Add the prepared manila clams to the skillet. Increase the heat to medium-high, ensuring the clams are not overcrowded. Cover the skillet tightly and steam for 5-7 minutes, or until most of the shells have opened.
5. Step 5: Remove the skillet from the heat. Stir in the fresh lemon juice and the finely chopped Italian flat-leaf parsley. Gently toss to coat the clams in the sauce.
6. Step 6: Taste the sauce and adjust seasoning with more cayenne pepper or lemon juice if desired. Serve immediately, spooning the sauce over the clams. Crusty bread is highly recommended for dipping.

Tips & Variations

• Use fresh clams that close tightly when tapped to ensure they are alive and safe to eat.
• Substitute white grape juice with dry white wine for a more classic flavor.
• Add a splash of heavy cream at the end for a richer, creamier sauce.
• Include chopped fresh chili or red pepper flakes if you prefer a spicier kick.

Storage

Store leftover cooked clams and sauce in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stovetop over low heat to avoid overcooking the clams. Avoid freezing as it can affect the texture of the clams.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen clams for this recipe?

Fresh clams are best for this dish since frozen clams may lose their texture and flavor. If using frozen, thaw fully and drain excess liquid before cooking.

What should I do if some clams do not open after cooking?

Discard any clams that remain closed after cooking, as they may not be safe to eat.

Garlic Butter Beef Clams Recipe

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4.5 from 104 reviews

Garlic Butter Beef Clams is a delightful seafood dish featuring tender manila clams steamed in a rich garlic butter sauce infused with white grape juice and a hint of cayenne pepper for a subtle kick. Finished with fresh lemon juice and parsley, this elegant yet simple recipe is perfect for a quick weeknight meal or impressive appetizer, best served with crusty bread to soak up the flavorful sauce.

• Author: Luna
• Prep Time: 10 minutes
• Cook Time: 10 minutes
• Total Time: 20 minutes
• Yield: 4 servings 1x
• Category: Seafood
• Method: Stovetop
• Cuisine: American

Ingredients

Scale 1x2x3x

Clams

• 1 1/2 lbs manila clams, thoroughly rinsed, scrubbed clean, and any beards removed

Sauce

• 2 tablespoons unsalted butter
• 2 cloves garlic, minced
• 1/4 cup white grape juice
• 3 dashes cayenne pepper
• 1 tablespoon fresh lemon juice
• 1 teaspoon fresh Italian flat-leaf parsley, finely chopped

Instructions

1. Prepare the Clams: Thoroughly rinse and scrub the manila clams under cold running water, removing any grit, sand, or beards. Discard any clams that are open and do not close when tapped to ensure freshness.
2. Sauté Garlic: In a large skillet or Dutch oven over medium heat, melt the unsalted butter until it gently sizzles but does not brown. Add the minced garlic and sauté for about 1 minute until fragrant, stirring constantly to prevent burning.
3. Deglaze Pan: Pour in the white grape juice to deglaze the pan, scraping up any flavorful bits stuck on the bottom. Stir for about 30 seconds. Add the cayenne pepper and stir thoroughly until evenly distributed in the sauce.
4. Cook Clams: Add the prepared manila clams to the skillet. Increase the heat to medium-high, ensuring the clams are spread out and not overcrowded. Cover the skillet tightly and steam for 5-7 minutes, or until most of the shells have opened, indicating they are cooked through.
5. Finish Sauce: Remove the skillet from the heat. Stir in the fresh lemon juice and finely chopped Italian flat-leaf parsley. Gently toss to coat the clams evenly in the flavorful garlic butter sauce.
6. Serve: Taste the sauce and adjust seasoning with additional cayenne pepper or lemon juice if desired. Serve the clams immediately, spooning the sauce over them. Crusty bread is highly recommended for dipping into the delicious sauce.

Notes

• Discard any clams that remain closed after cooking, as this indicates they are not safe to eat.
• Be careful not to overcook the clams; they should just open up to avoid becoming tough and rubbery.
• If white grape juice is not available, a dry white wine or a mild white grape juice alternative can be substituted.
• For a spicier dish, increase the cayenne pepper to taste.
• Serve immediately for the best flavor and texture.

Keywords: garlic butter clams, manila clams recipe, seafood dish, stovetop clams, garlic clam sauce