Steamed Clams

I’ve been stuck in a cooking rut lately, sacrificing creativity for speed.  Our vacation gave me the chance to shake things up and get out of the rut.  Our kitchen at the beach house was huge, had a view of the ocean and the best sous-chef around. 


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We decided that our lives would be perfect if we moved to where we could hear the waves crashing every day. Now we have to make our first million so we can live this life of leisure.


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Steamed Clams in White Wine, Garlic, and Butter Recipe

This was super easy to make and came together quickly.  To make eating easier we decided to remove the meat from the shells before plating.  It isn’t the most photogenic option but it allows for easy eating.clam pasta6


4 tablespoons butter
3 cloves fresh garlic, minced
1/2 cup white wine
2 dozen of clams, rinsed and cleaned
1 small lemon cut into wedges

1 pkg pasta



1. Cook pasta according to package directions. Save some pasta water and set aside


2. Melt 4 T butter in a medium pot over medium heat. Add 3 cloves garlic and 1/2 c wine and increase heat to medium-high until wine is brought to a simmering boil.


3. Add 2 dozen clams, cover and cook until the clams have opened up, this could take 5-10 minutes.  Any clams that don’t open can’t be eaten, we kept those in a little longer hoping not to lose any.  We ended up only losing one or two-win!


4.  We removed the clams and took the meat out of the shell and then combined the white wine sauce and pasta.  We tossed them together, topped it with the clams and served them.