sauteed clams with white wine on a plate

Scott Ure’s Clams and Garlic

from: AllRecipes, edited by Bryan H.

So simple, but so good - steamed clams served in their own liquor. Serve with a crusty Italian bread, or over pasta.


  • 30 littleneck clams in shell, scrubbed to remove any dirt or sand

  • 2 tablespoons extra virgin olive oil 

  • 5 cloves garlic, minced

  • 2/3 cup white wine

  • 1 tablespoons butter

  • ½ cup chopped fresh parsley


  1. 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.

  2. 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.