Clams in Garlic White Wine Sauce is one of those timeless dishes that immediately transports you to a seaside café overlooking the ocean. It’s simple yet sophisticated — tender, juicy clams simmered in a fragrant sauce of garlic, butter, white wine, and herbs, served with warm crusty bread for soaking up every last drop.
This dish captures the essence of coastal European cuisine — particularly from Italy, Spain, and France — where fresh shellfish and aromatic ingredients come together effortlessly. The steam from the pot releases a heavenly aroma of the sea mingling with buttery garlic and white wine — an experience that feels luxurious and comforting at the same time.
Why I Love This Recipe
I love this recipe because it’s fresh, elegant, and full of pure flavor. The natural brininess of the clams pairs beautifully with the rich, garlicky white wine sauce. It’s one of those dishes that feels indulgent but is actually incredibly light and simple.
Every time I make it, I’m reminded that the best seafood dishes rely on just a handful of fresh, high-quality ingredients — no heavy sauces or complicated steps. Just good olive oil, real butter, crisp wine, and ocean-fresh clams.
It’s also an absolute crowd-pleaser — perfect for dinner parties, date nights, or casual weekend feasts.
Why It’s a Must-Try Dish
- Flavorful Simplicity: Few ingredients, huge flavor payoff.
- Luxurious but Light: Butter, wine, and herbs create a divine sauce.
- Perfect for Sharing: Everyone loves dipping bread into the rich broth.
- Fresh and Coastal: Brings seaside flavors to your table.
- Nutritious and Lean: Low in fat, high in protein, and naturally gluten-free (without the bread).
Preparation and Cooking Time
- Prep Time: 15 minutes
- Cooking Time: 15 minutes
- Total Time: 30 minutes
- Servings: 4
- Calories: ~320 kcal per serving (including sauce, excluding bread)
Cuisine
Mediterranean / Italian / French
Course
Main Course / Appetizer
Ingredients
For the Clams
- 2 pounds (900 g) fresh littleneck or Manila clams
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 5–6 garlic cloves, finely minced
- 1 small shallot, finely chopped (optional)
- 1 cup dry white wine (e.g., Sauvignon Blanc or Pinot Grigio)
- ½ teaspoon red pepper flakes (optional for mild heat)
- 1 tablespoon lemon juice (freshly squeezed)
- Salt and black pepper, to taste
- 2 tablespoons fresh parsley, chopped
For Serving
- Crusty bread or baguette slices, toasted
- Lemon wedges
- Extra parsley or basil for garnish
Simple Cooking Directions
- Clean and soak the clams to remove sand.
- Sauté garlic and shallots in butter and olive oil.
- Add white wine and clams; steam until clams open.
- Finish with lemon juice, herbs, and butter.
- Serve immediately with crusty bread.
Step-by-Step Recipe Preparation Method
Step 1: Clean the Clams
- Rinse clams thoroughly under cold water.
- Place them in a large bowl of cold salted water (about 1 tablespoon salt per liter) for 20–30 minutes.
- This helps purge sand or grit from inside.
- Drain and rinse again before cooking.
Step 2: Sauté Aromatics
- Heat olive oil and butter in a large, heavy-bottomed pot or deep skillet over medium heat.
- Add garlic and shallots, sauté until fragrant and lightly golden (about 1 minute).
- Do not brown the garlic — it should stay aromatic.
Step 3: Add Wine and Clams
- Pour in the white wine and red pepper flakes, and bring to a gentle simmer.
- Add the cleaned clams and cover the pot with a tight-fitting lid.
- Steam for 6–8 minutes, shaking the pan occasionally.
- The clams are done when they open — discard any that remain closed.
Step 4: Finish the Sauce
- Remove the lid and add lemon juice, fresh parsley, and a final pat of butter for richness.
- Taste and adjust seasoning with salt and pepper.
- Stir gently to coat clams in the flavorful sauce.
Step 5: Serve
- Transfer clams and sauce to a large serving bowl.
- Garnish with extra parsley and lemon wedges.
- Serve immediately with warm, crusty bread for dipping into the sauce.
How to Serve
- Serve hot in shallow bowls so everyone can enjoy both the clams and the sauce.
- Pair with toasted baguette slices or garlic bread to soak up the white wine broth.
- For a full meal, serve alongside:
- Fresh green salad with lemon vinaigrette
- Pasta aglio e olio (garlic and olive oil pasta)
- Chilled white wine like Pinot Grigio or Sauvignon Blanc
Additional Recipe Tips
- Freshness is key: Always buy live clams — they should close when tapped.
- Do not overcook: Once clams open, remove from heat; overcooking can make them rubbery.
- Sauce too salty? Add a splash of cream or more butter to balance.
- Add depth: A few cherry tomatoes or a dash of clam juice can enrich the broth.
- For extra richness: Stir in 1–2 tablespoons of cream at the end for a silky sauce.
Variations
- Tomato White Wine Version: Add diced tomatoes and a pinch of oregano for a rustic Italian touch.
- Spicy Mediterranean Style: Add chili flakes and a dash of harissa for heat.
- Lemon Butter Clams: Increase lemon juice and add zest for a more citrusy flavor.
- Garlic Lovers’ Version: Double the garlic and finish with roasted garlic paste.
- Over Pasta: Toss cooked linguine or spaghetti into the clam sauce for a restaurant-style meal.
Freezing and Storage
- Refrigeration:
Store leftover cooked clams (in sauce) in an airtight container in the refrigerator for up to 2 days.
Reheat gently over low heat — do not boil, or clams will toughen. - Freezing:
- Raw clams: Best enjoyed fresh; freezing may alter texture.
- Cooked sauce (without clams): Can be frozen for 1 month and used later for fresh clams or pasta.
Special Equipment Needed
- Large pot or deep skillet with lid
- Fine mesh strainer (for cleaning clams)
- Wooden spoon or tongs
- Ladle for serving the broth
Conclusion
Clams in Garlic White Wine Sauce with Bread is the definition of coastal elegance — a dish that’s simple, soulful, and bursting with flavor. Each spoonful of the garlicky, buttery wine broth brings you closer to the sea, while the tender clams offer a taste of pure freshness.
It’s an experience that feels both luxurious and comforting — whether you’re serving it as an appetizer for guests or enjoying it as a cozy dinner with fresh bread and a glass of white wine.
This recipe reminds us that the best seafood dishes are the simplest ones, made with love, good ingredients, and a touch of the ocean breeze.
Clams in Garlic White Wine Sauce with Bread
Description
Clams in Garlic White Wine Sauce is one of those timeless dishes that immediately transports you to a seaside café overlooking the ocean. It’s simple yet sophisticated — tender, juicy clams simmered in a fragrant sauce of garlic, butter, white wine, and herbs, served with warm crusty bread for soaking up every last drop.
Ingredients
For the Clams
For Serving
Instructions
-
Step 1: Clean the Clams : Rinse clams thoroughly under cold water. Place them in a large bowl of cold salted water (about 1 tablespoon salt per liter) for 20–30 minutes. This helps purge sand or grit from inside. Drain and rinse again before cooking.
-
Step 2: Sauté Aromatics : Heat olive oil and butter in a large, heavy-bottomed pot or deep skillet over medium heat. Add garlic and shallots, sauté until fragrant and lightly golden (about 1 minute). Do not brown the garlic — it should stay aromatic.
-
Step 3: Add Wine and Clams : Pour in the white wine and red pepper flakes, and bring to a gentle simmer. Add the cleaned clams and cover the pot with a tight-fitting lid. Steam for 6–8 minutes, shaking the pan occasionally. The clams are done when they open — discard any that remain closed.
-
Step 4: Finish the Sauce : Remove the lid and add lemon juice, fresh parsley, and a final pat of butter for richness. Taste and adjust seasoning with salt and pepper. Stir gently to coat clams in the flavorful sauce.
-
Step 5: Serve : Transfer clams and sauce to a large serving bowl. Garnish with extra parsley and lemon wedges. Serve immediately with warm, crusty bread for dipping into the sauce.
