Search thousands of recipes reviewed by home cooks like you.

Scott Ure's Clams And Garlic

Scott Ure's Clams And Garlic

  • Prep

    25 m
  • Cook

    25 m
  • Ready In

    50 m
Scott Ure

Scott Ure

So simple, but so good - steamed clams served in their own liqueur. Serve with a crusty Italian bread, or over pasta.

Save to Recipe Box

Ingredients {{adjustedServings}} servings

Serving size has been adjusted!

Original recipe yields 4 servings

Adjust

Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 192 kcal
  • 10%
  • Fat:
  • 12.8 g
  • 20%
  • Carbs:
  • 4.3g
  • 1%
  • Protein:
  • 4 g
  • 8%
  • Cholesterol:
  • 24 mg
  • 8%
  • Sodium:
  • 64 mg
  • 3%

Based on a 2,000 calorie diet

Add to list

Directions

  1. Wash clams to remove any dirt or sand.
  2. In a large pot, heat oil over medium heat. Add garlic; saute for 1 minute, or until tender. Pour in the white wine. Boil until wine has reduced to half its original volume.
  3. Add clams, cover, and steam till clams start to open. Add butter, cover, and cook till most or all of the clams open. Discard any that do not open. Transfer clams and juice to 2 large bowls. Sprinkle with parsley. Serve.
  4. All done! Now take a photo, rate it, and share your accomplishments!
Rate recipe

Your rating

{{ratingWords}}
Cancel
Submit

Reviews

ROBIN1005
157

ROBIN1005

1/30/2006

My only "complaint" about this recipe is that I wish it stated at what temperature to "steam" the clams. My husband and I had quite a disagreement. He wanted to bring it to a boil and then almost shut the heat off. I thought it would be hot enough. Our compromise was to turn the heat to medium for about 20 minutes. 49 out of the 50 clams opened. I was shocked to see how much liquor they make. I thought the small amount of wine wouldn't be enough. They were great. Definitely have a lot of crusty bread on hand. Linguine or some other pasta is great. My kids were so brave about trying them. I can't wait to make it again. We added some fresh lemon after they were cooked and it really brought out the flavor. Delicious! Oh, and scrub the clams really well. I got a lot of sand and gunk off them. THANKS for a great recipe.

LEVENTHAL
112

LEVENTHAL

1/8/2005

This was delicious! I used roasted garlic instead of regular garlic, used a full stick of butter, and added about 2 tbsp. of clam juice. Also, the juice of one lemon and sprinkled some crushed red pepper on top!! YUMMY.

IMVINTAGE
90

IMVINTAGE

2/15/2006

I made this for dinner for Valentine's day & they were out of this world good! I used pinot grigio both in the sauce & as an accompaniment & it went exceedingly well. I served this w/ barely buttered, toasted french bread (very good dipped in the sauce), strawberry onion salad (from this site) & the pinot grigio. I had other courses planned & ready to eat but we enjoyed this so much that we decided to pig out on it & forego the other courses (we'll have them for dinner tonight). It was simply the best meal I have ever eaten!

More reviews

Similar recipes

ADVERTISEMENT