White Wine and Garlic Steamed Clams

Jamie Purviance

Fuel Type:
  • People

    Serves 4 to 6

  • Prep Time

    15 min.

  • Grilling Time

    8 to 13 min.


the Ingredients

20151023095358 Row Seafood 32
  • Completed step 4 dozen manila or littleneck clams
  • Completed step 4 tablespoons unsalted butter, divided
  • Completed step 120 grams thinly sliced shallots
  • Completed step 1 tablespoon minced garlic
  • Completed step 360 millilitres dry white wine
  • Completed step 2 tablespoons finely chopped fresh Italian parsley leaves
  • Completed step Freshly ground black pepper
  • Completed step Sourdough or other crusty bread, sliced

Special Equipment

  • wok or 30.5 cast-iron skillet


  • Scrub the clams and rinse them in four rounds of cold water to remove any sand and grit.
  • Prepare the grill for direct cooking over medium–high heat (200°C to 260°C).
  • In a wok or 30 centimetre cast-iron skillet over direct medium–high heat, melt 2 tablespoons of the butter. Add the shallot and garlic and cook until fragrant and tender, about 1 minute, stirring often. Add the wine and cook for about 1 minute more. Add the clams and cook over direct medium–high heat, with the lid closed, until the clams open wide, 5 to 10 minutes, stirring every few minutes. Add the remaining 2 tablespoons of butter, the parsley and season with pepper. Toast the bread over direct heat, about 1 minute, turning once.
  • Remove the wok from the grill. Discard any unopened clams. Divide the clams and cooking liquid among deep bowls and serve right away with the bread.

Let's Gear Up

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