Simple Garlicky Clams with Lemon and Parsley

Prep Time

    •    Prep time: 5 minutes
    •    Cook time: 20 minutes
    •    Yield: Serves 2 as a first course ore more as an appetizer


    •    1 tbsp lemon juice
    •    2 tbsp minced fresh parsley
    •    2 large garlic cloves, minced
    •    1 1/2 tbsps butter or olive oil
    •    1/4 tsp hot red pepper flakes
    •    1/4 cup dry white wine or dry vermouth
    •    2 dozen littleneck clams, rinsed thoroughly in a sinkful of cold water

Method: Heat butter, pepper flakes, and  garlic in a large (11- to 12-inch) deep skillet (the wider the skillet the more evenly the shellfish cook) over medium-high heat. When garlic starts to sizzle and turn a little golden, add wine and clams. Increase heat to high, cover, and steam, shaking pot occasionally to promote even cooking, until clams open, about 5 minutes. Reserving liquid in pan, divide clams between 2 soup plates. Squeeze lemon juice into shellfish liquid and stir in parsley. Pour a portion of sauce over each portion of clams and serve.

This great family recipe is thanks to Yummly at


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