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Scott Ure's Clams And Garlic

"So simple, but so good - steamed clams served in their own liquor. Serve with a crusty Italian bread, or over pasta."
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50 m servings 192 cals
Original recipe yields 4 servings


  • Calories:
  • 192 kcal
  • 10%
  • Fat:
  • 12.8 g
  • 20%
  • Carbs:
  • 4.3g
  • 1%
  • Protein:
  • 3.9 g
  • 8%
  • Cholesterol:
  • 24 mg
  • 8%
  • Sodium:
  • 64 mg
  • 3%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. Wash clams to remove any dirt or sand.
  2. In a large pot, heat oil over medium heat. Add garlic; saute for 1 minute, or until tender. Pour in the white wine. Boil until wine has reduced to half its original volume.
  3. Add clams, cover, and steam till clams start to open. Add butter, cover, and cook till most or all of the clams open. Discard any that do not open. Transfer clams and juice to 2 large bowls. Sprinkle with parsley. Serve.


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Read all reviews 295
  1. 383 Ratings

Most helpful positive review

My only "complaint" about this recipe is that I wish it stated at what temperature to "steam" the clams. My husband and I had quite a disagreement. He wanted to bring it to a boil and then alm...

Most helpful critical review

Mine came out very salty.

Most helpful
Most positive
Least positive

My only "complaint" about this recipe is that I wish it stated at what temperature to "steam" the clams. My husband and I had quite a disagreement. He wanted to bring it to a boil and then alm...

This was delicious! I used roasted garlic instead of regular garlic, used a full stick of butter, and added about 2 tbsp. of clam juice. Also, the juice of one lemon and sprinkled some crushed r...

I made this for dinner for Valentine's day & they were out of this world good! I used pinot grigio both in the sauce & as an accompaniment & it went exceedingly well. I served this w/ barely but...

Excellent recipe! Best clams we've ever had at home. We like our clams well done, so we didn't have a lot of the juice left. Next time we'll add another 1/2 cup of wine and 1 tbsp of butter half...

This was a fantastic simple fresh recipe. As an earlier reviewer suggested, I added a dash of oregano, a dash of red pepper flakes, and a medium can of diced tomatoes. The tomatoes were a grea...

I gave this recipe a double punch after cooking with another big spritz of wine and salt/lemon. Cover and simmer one or two more minutes... its seems to bring the broth to new heights.

We make steamed clams all the time, but never quite like this. We used both little necks and the real steamer clams. (the ones with the tail) They were so excellent Scott and the broth was incre...

Delicious yet simple recipe! I've made this twice. Once the wine reduced, I added a can of crushed tomatoes my 2nd time around and added a bit more garlic, shallots and green onions for a fresh ...

Great EASY recipe! Steamed about 15-20 minutes. Served with Ceasar Salad, corn, and garlic/butter rice. Make sure you have some good dipping bread! Makes a lot of juice!