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Steamer Clams with Butter, Garlic and White Wine Sauce
Steamer Clams drowning in a velvety buttery garlic white wine sauce. Serve with crusty bread and a glass of wine and dinner will be ready in just 15 minutes. These steamer clams can be made on the stovetop or in the Instant Pot.
    Servings Prep Time
    2People 10Minutes
    Servings Prep Time
    2People 10Minutes
    Ingredients
    INSTANT POT VERSION
    • 5Tbs Salted Butter(divided)
    • 2Tbs. Minced Garlic
    • 2Stalks Green Onions(chopped)
    • 1tsp Red Pepper Flakes(optional)
    • 1Cup White Wine
    • 2Lbs Steamer Clams
    • 1Whole Lemon(halved)
    • Fresh Parsley(chopped)
    STOVE TOP VERSION
    • 3Tbs Salted Butter
    • 1Tbs Minced Garlic
    • 2Stalks Green Onions
    • 1tsp Red Pepper Flakes(optional)
    • 1/2Cup White Wine
    • 2Lbs Steamer Clams
    • 1Whole Lemon(Halved)
    • Fresh Parsley(Chopped)
    Instructions
    STOVE TOP VERSION
    1. In a large sauté pan over medium heat, melt the butter.
    2. Add the garlic, green onions and red pepper flakes and cook for 2-3 minutes or until softened, stirring occasionally.
    3. Add the white white and after it comes to a simmer, add the clams. Cook for another 3-4 minutes.
    4. The majority of the clams should be wide open; discard any that do not open. If most aren’t open yet, and your clams are a bitter larger, keep cooking for a few minutes so they open.
    5. Carefully remove the closed clams and transfer the open clams to a serving bowl. Ladle the white wine broth over the clams followed by a squeeze of lemon juice. Taste and add salt as needed, to preference.
    6. Garnish with parsley and serve immediately.
    INSTANT POT VERSION
    1. Turn Instant Pot on to Saute mode and wait until the “hot” sign appears.
    2. Add the butter, garlic, green onions and red pepper flakes and saute for two minutes until soft and fragrant.
    3. Add the white wine and heat for about three minutes, until the wine mixture is reduced by half.
    4. Add the cleaned clams to the pot.
    5. Place on the lid and ensure the valve is in the locked position. Press the “lo pressure” button and set for 1 minute.
    6. When done cooking, open the vent to quick release the pressure.
    7. Carefully remove the closed clams and transfer the open clams to a serving bowl. Ladle the white wine broth over the clams followed by a squeeze of lemon juice. Taste and add salt as needed, to preference.
    8. Garnish with parsley and serve immediately.
    Recipe Notes

    Garlic Tips – this recipe is extremely flexible. Feel free to add more if you’re a garlic lover or decrease by half if you prefer just a hint.

    If you utilize unsalted butter make sure you add a pinch of salt, to taste, when adding the white wine.