Drunken Clams 683x1024 1

Drunken Clams

5 from 1 vote
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Keyword: clams


  • 1/2 stick salted butter
  • 1-2 medium to large garlic cloves peeled
  • 10 oz Chardonay
  • 1 to 1 1/2 dozen littleneck clams cleaned
  • sea salt & fresh cracked pepper to taste
  • 1/4 c finely chopped fresh chives


  • Melt the butter in a medium to large skillet over medium/medium-high flame. Once the butter has melted and turned light to medium golden, add the garlic and allow to simmer ((leaving the garlic whole will help prevent burning – but still, but be sure the garlic does not burn)) for 2 minutes.
  • Next, add white wine and clams to the garlic & butter. Cover and allow to cook/steam for 10-12 minutes over medium-high flame. After 12 minutes, take a peek. If all of the clams are open, turn off the flame, remove the garlic and season the sauce to taste.
  • If a few of the clams are still closed, re-cover and cook for 2-3 additional minutes. If any clams remain closed at the point, toss them out.
  • Season to taste, spoon the sauce over (and into the clams), top with chopped chives & serve.

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