Garlicky, buttery clams in white wine sauce is the best way to cook clams. A simple recipe that comes together quickly for a crowd-pleasing dish.
These steamed clams in white wine sauce do not get any tastier or easier to make! It’s perfect for clam lovers alike.
What is Garlic Manila Clams in White Wine Sauce?
This manila clam recipe is a perfect dish for all clam lovers alike. Manila clams are cooked in a garlic butter white wine sauce that takes less than 15 minutes to make. A quick and easy clam recipe that’s ready in minutes.
What ingredients do I need and how do you make these steamed clams in white wine recipe?
- Manila Clams – live clams found in Asian, Japanese or seafood markets. Littleneck clams work well too.
- Green Onion – thinly chopped and used for garnish before serving.
- Garlic – thinly sliced fresh garlic.
- White Wine – dry white wine.
- Butter – regular butter.
- Soy Sauce – low sodium is preferred. For gluten-free you can use tamari or coconut aminos.
- Black Pepper – fresh or pre-ground black pepper.
- Spicy Pepper Flakes – optional to add red pepper flakes.
Add butter and garlic to a large skillet on medium heat and stir until butter is melted.
Next add white wine soy sauce, black pepper, and bring to a boil. Once boiling reduce heat and cook until all shells are open. Sprinkle with green onions and serve.
Note – do not eat clams that do not naturally open after cooking. This means they are bad and should be thrown out.
How to clean and de-sand or purge clams?
Soak in cold salt water for at least 30 minutes to purge clams. Do not soak for longer than 1 hour or you risk the clams dying from lack of oxygen in the water.
Note – if you are using clams that have been caught in the wild or have not been de-sanded before, you will have to purge them in a tank with circulating oxygen for at least 24 hours.
What is the best white wine to use for this manila clam recipe?
Choose dry white wine that is not sweet such as Chardonnay and Pinot Gris. Avoid dessert white wines like sweet Riesling, Moscato, or any kind of sparkling wine.
How long to boil clams?
2-4 minutes in a covered pot until all the clams open up. If they don’t open up, discard them as this means either they are full of sand or no longer fresh.
What is the nutrition information for this steamed manila clam recipe?
- 132 Calories
- 4g Carbohydrates
- 1g Fiber
- 10g Protein
- 6g Fat
- 35mg Cholesterol
- 152mg Sodium
- 72mg Potassium
- 36mg Calcium
- 1mg Iron
- 440ui Vitamin A
- 1mg Vitamin C
Looking for other seafood recipes?
- Japanese Style Steamed Clams
- Seared Blackened Ahi Tuna Steak
- Pan Seared Japanese Style Scallops
- Cajun Shrimp Boil Boiling Crab Copycat
- Pan Seared Salmon with Hollandaise Sauce
Now, let’s get cooking this steamed White Wine Garlic Manila Clams recipe!
- Prepping Time 5M
- Optional Sand Purging 10-30M
- Cooking Time 10M
- Total Time 15M
- Net Carb/Serv ~5g
- Servings 1
Ingredients
- 1 lbs Live Manila Clams (or clams of choice)
- 1/2 Stalk Green Onion
- 4 Garlic Cloves
- 2/3 Cup Dry White Wine (not sweet)
- 3 tbsp Butter
- 1 tsp Soy Sauce
- 1/8 tsp Black Pepper
Directions
1) Gather all the ingredients.
2) This step is optional. Place clams in water for 10-30 minutes. You can add salt if you would like, but not necessary. This process will allow the clams to naturally filter out any sand that may be collected inside the shells.
3) In the meantime, finely chop garlic into thin slices and set aside.
4) Finely chop green onions and set aside.
5) In a stove top pot, add garlic and butter on high heat. Mix around the butter until completed melted.
6) Next add white wine, Soy Sauce and black pepper. Bring broth to boil. Once boiling, reduce heat to medium and cook for 2 minutes uncovered (to boil out the alcohol).
7) After 2 minutes, add clams and cover. Cook until all the shells open up, about 2-4 minutes.
8) Sprinkle in chopped green onions and transfer clams to serving bowl along with the broth. Note – if some clams do not open during the cooking process, discard and DO NOT consume.
Hope you enjoy your steamed White Wine Garlic Manila Clams!
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White Wine Garlic Manila Clams
Ingredients
- 1 lbs Clams clams of choice
- 1/2 Stalk Green Onion
- 4 Cloves Garlic
- 2/3 Cup Dry White Wine not sweet
- 3 tbsp Butter
- 1 tsp Soy Sauce
- 1/8 tsp Black Pepper
Instructions
- Gather all the ingredients.
- This step is optional. Place clams in water for 10-30 minutes. You can add salt if you would like, but not necessary. This process will allow the clams to naturally filter out any sand that may be collected inside the shells.
- In the meantime, finely chop garlic into thin slices and set aside.
- Finely chop green onions and set aside.
- In a stove top pot, add garlic and butter on high heat. Mix around the butter until completed melted.
- Next add white wine, soy sauce and black pepper. Bring broth to boil. Once boiling, reduce heat to medium and cook for 2 minutes uncovered (to boil out the alcohol).
- After 2 minutes, add clams and cover. Cook until all the shells open up, about 2-4 minutes.
- Sprinkle in chopped green onions and transfer clams to serving bowl along with the broth. Note – if some clams do not open during the cooking process, discard and DO NOT consume.
Video
Nutrition
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Hi,
Really loving your website and terrific recipes. Keep ‘em coming. Wondering where on the Oregon Coast you are liking/finding places to stay. We live now in Seattle and just beginning to explore OR coast. Hope you don’t mind my asking!
Hi Mary! Not at all and glad you’re enjoying the site!! We really like Newport and that’s where we did the calming. It’s a nice little port town with a lot to do and amazing food!
Hi. This is the first time I ever made this recipe. I can’t tell you how much we enjoyed it! Thank you for sharing!
Hey Frank – glad you enjoyed the recipe and you are very welcome!
Such an easy to follow recipe and turned out perfect! the broth was so tasty and seasoned the clams as well. Will definitely make again, thanks for sharing!
Hey Jen – you’re welcome and happy to hear you enjoyed the clam recipe!