Garlic Butter Beef Clams Recipe

Introduction

Garlic Butter Beef Clams offer a delightful blend of rich, buttery flavors with a hint of spice and citrus. This simple yet elegant dish showcases tender manila clams cooked in a fragrant garlic and white grape juice sauce, perfect for an impressive seafood appetizer or light meal.

Ingredients

• 1 1/2 lbs manila clams, thoroughly rinsed, scrubbed clean, and any beards removed
• 2 tablespoons unsalted butter
• 2 cloves garlic, minced
• 1/4 cup white grape juice
• 3 dashes cayenne pepper
• 1 tablespoon fresh lemon juice
• 1 teaspoon fresh Italian flat-leaf parsley, finely chopped

Instructions

1. Step 1: Thoroughly rinse and scrub the manila clams under cold running water, removing any grit, sand, or beards. Discard any clams that are open and do not close when tapped.
2. Step 2: In a large skillet or Dutch oven over medium heat, melt the unsalted butter until it gently sizzles but does not brown. Add the minced garlic and sauté for about 1 minute until fragrant, stirring constantly.
3. Step 3: Pour in the white grape juice to deglaze the pan, scraping up any flavorful bits. Stir for about 30 seconds. Add the cayenne pepper and stir until evenly distributed.
4. Step 4: Add the prepared manila clams to the skillet. Increase the heat to medium-high, ensuring the clams are not overcrowded. Cover the skillet tightly and steam for 5-7 minutes, or until most of the shells have opened.
5. Step 5: Remove the skillet from the heat. Stir in the fresh lemon juice and the finely chopped Italian flat-leaf parsley. Gently toss to coat the clams in the sauce.
6. Step 6: Taste the sauce and adjust seasoning with more cayenne pepper or lemon juice if desired. Serve immediately, spooning the sauce over the clams. Crusty bread is highly recommended for dipping.

Tips & Variations

• Make sure to discard any clams that don’t close after tapping to avoid any that might be spoiled.
• White grape juice adds subtle sweetness, but you can substitute with a dry white wine for a more traditional flavor.
• For a bolder kick, increase the cayenne pepper carefully to your taste.
• Serve with crusty bread or over cooked pasta to soak up the delicious sauce.

Storage

Store any leftover clams and sauce in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stove over low heat to avoid overcooking the clams. It’s best enjoyed fresh, as reheating can make the clams tougher.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of clams for this recipe?

Yes, while manila clams are preferred for their sweet flavor and tenderness, you can use littleneck or razor clams as well. Just adjust steaming time according to size.

What if some clams don’t open after cooking?

Discard any clams that remain closed after cooking, as they are likely unsafe to eat.

Garlic Butter Beef Clams Recipe

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Garlic Butter Beef Clams is a delicious and savory seafood dish featuring tender manila clams cooked in a fragrant garlic butter sauce with a hint of cayenne pepper and fresh lemon juice. This quick and easy skillet recipe delivers bold flavors perfect for a flavorful appetizer or main dish, best served with crusty bread to soak up the luscious sauce.

• Author: Maya
• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Total Time: 25 minutes
• Yield: 4 servings 1x
• Category: Seafood
• Method: Stovetop
• Cuisine: American

Ingredients

Scale 1x2x3x

Clams

• 1 1/2 lbs manila clams, thoroughly rinsed, scrubbed clean, and any beards removed

Sauce

• 2 tablespoons unsalted butter
• 2 cloves garlic, minced
• 1/4 cup white grape juice
• 3 dashes cayenne pepper
• 1 tablespoon fresh lemon juice
• 1 teaspoon fresh Italian flat-leaf parsley, finely chopped

Instructions

1. Prepare the clams: Thoroughly rinse and scrub the manila clams under cold running water, removing any grit, sand, or beards. Discard any clams that are open and do not close when tapped to ensure freshness and safety.
2. Sauté garlic in butter: In a large skillet or Dutch oven over medium heat, melt the unsalted butter until it gently sizzles but does not brown. Add the minced garlic and sauté for about 1 minute until fragrant, stirring constantly to avoid burning.
3. Deglaze and season: Pour in the white grape juice to deglaze the pan, scraping up any flavorful bits stuck to the bottom. Stir for about 30 seconds, then add the cayenne pepper and stir until evenly distributed for a subtle spicy kick.
4. Add and steam clams: Add the prepared manila clams to the skillet. Increase the heat to medium-high, making sure the clams are not overcrowded. Cover the skillet tightly and steam for 5-7 minutes, or until most of the shells have opened, indicating that the clams are cooked.
5. Finish the sauce: Remove the skillet from heat. Stir in the fresh lemon juice and the finely chopped Italian flat-leaf parsley. Gently toss to coat the clams evenly in the aromatic garlic butter sauce.
6. Serve: Taste the sauce and adjust seasoning with more cayenne pepper or lemon juice as desired. Serve the garlic butter beef clams immediately, spooning the sauce over the clams. Accompany with crusty bread for dipping to enjoy every bit of the flavorful sauce.

Notes

• Discard any clams that remain open after tapping, as they are not safe to eat.
• Use fresh clams for the best flavor and texture.
• The white grape juice adds subtle sweetness; it can be substituted with dry white wine if preferred.
• Adjust the cayenne pepper quantity based on your spice tolerance.
• Serve immediately to enjoy clams at their freshest and to prevent them from toughening.
• Crusty bread is highly recommended to soak up the delicious garlic butter sauce.

Keywords: garlic butter clams, manila clams recipe, seafood skillet, garlic clam recipe, quick seafood dish