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READY IN 50 mins

Scott Ure's Clams And Garlic

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"So simple, but so good - steamed clams served in their own liqueur. Serve with a crusty Italian bread, or over pasta." — Scott Ure

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Original recipe makes 4 servings Change Servings

50 small clams in shell, scrubbed
2 tablespoons extra virgin olive oil
6 cloves garlic, minced

1 cup white wine
2 tablespoons butter
1/2 cup chopped fresh parsley

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Directions

Wash clams to remove any dirt or sand.
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.
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.

Kitchen-Friendly View

PREP 25 mins
COOK 25 mins
READY IN 50 mins

Footnotes

Wine
Try with a Sauvignon Blanc or an Oregon Pinot Gris.

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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 almost shut the heat off. I thought it would be hot enough. Our compromise was to turn the heat to medium for about 20 minutes. 49 out of the 50 clams opened. I was shocked to see how much liquor they make. I thought the small amount of wine wouldn't be enough. They were great. Definitely have a lot of crusty bread on hand. Linguine or some other pasta is great. My kids were so brave about trying them. I can't wait to make it again. We added some fresh lemon after they were cooked and it really brought out the flavor. Delicious! Oh, and scrub the clams really well. I got a lot of sand and gunk off them. THANKS for a great recipe.

—ROBIN1005

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Most Helpful Critical Review

Apr 28, 2007

Mine came out very salty.

—JENN_77

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295 Ratings

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Jan 08, 2005

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 red pepper on top!! YUMMY.

—LEVENTHAL

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Feb 15, 2006

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 buttered, toasted french bread (very good dipped in the sauce), strawberry onion salad (from this site) & the pinot grigio. I had other courses planned & ready to eat but we enjoyed this so much that we decided to pig out on it & forego the other courses (we'll have them for dinner tonight). It was simply the best meal I have ever eaten!

—IMVINTAGE

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Apr 23, 2006

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 way through steaming to ensure we have more juice because the little bit of juice we did have was so yummy!! We had this as an appetizer with white crusty baguette, so good! Excellent with the main course we had of Red Snapper with Orange-Almond Sauce. Adding this one into my recipe box.

—Joe and Jill

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Jul 26, 2003

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 incredible. I took your advice Stephanie and made the italian bread from this site and used it to soak up the broth. Hubby and his buddy were inhaling them!

—LINDA MCLEAN

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Dec 23, 2009

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 great addition. Served it with pasta for a main dish (linguini). I'm making this for Christmas Eve with shrimp, yum!

—vickie

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Apr 03, 2006

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!

—SCOOPS44

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Nutrition

Calories
192 kcal
10%

Carbohydrates
4.3 g
1%

Cholesterol
24 mg
8%

Fat
12.8 g
20%

Fiber
0.3 g
1%

Protein
4 g
8%

Sodium
64 mg
3%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Scott Ure's Clams And Garlic

Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories: 192
Calories from Fat: 116

% Daily Value *
Total Fat 12.8g 20 %
Saturated Fat 4.6g 23 %
Cholesterol 24mg 8 %
Sodium 64mg 3 %
** Potassium 188mg 5 %
Total Carbohydrates 4.3g 1 %
Dietary Fiber 0.3g 1 %
Protein 4g 8 %
Sugars 1.1g
** Vitamin A 18 %
** Vitamin C 24 %
** Calcium 5 %
** Iron 44 %
** Thiamin 4 %
** Niacin 11 %
** Vitamin B6 7 %
** Magnesium 5 %
** Folate 9 %

* 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.