If you’ve got wine, garlic, and fresh clams on hand, you’re just minutes away from a restaurant-worthy meal. This simple Clams with White Wine Sauce comes together in under 10 minutes, yet feels elegant enough for a special occasion.
I’m often asked whether what moms eat during pregnancy influences their children’s taste preferences. From my own experience, I truly believe it can. During both of my pregnancies, I couldn’t get enough Brussels sprouts, ice cream… and especially shellfish. Years later, both of my kids happily devour Brussels sprouts, ask for ice cream on the regular, and get especially excited when clams are on the menu.
At one of our favorite family restaurants, my daughter always orders a big bowl of clams in white wine broth. (Don’t worry — the alcohol cooks off, leaving behind only incredible flavor.) When we traveled to Italy, she chose pasta with clams over every other dish. I had a feeling I knew where that love began.
So I started making this dish at home. It’s unbelievably easy: sauté garlic, add clams and white wine, cover, and let the magic happen. In just minutes, the clams open up and release their briny juices into the fragrant broth, creating something that tastes far more complex than the ingredient list suggests.
Serve it with crusty bread to soak up every last drop, spoon it over pasta, or enjoy it straight from the bowl. However you serve it, this is one of those effortlessly impressive meals that proves simple ingredients are often the very best.
Clams with White Wine Sauce
If you’ve got white wine, garlic, and fresh clams on hand, you’re only minutes away from an incredibly flavorful meal. This Clams with White Wine Sauce proves that simple ingredients can create something truly special — no complicated techniques required.
One of my favorite things about this recipe is how fast it comes together. In less than 10 minutes, you’ll have tender clams swimming in a fragrant, garlicky white wine broth that tastes like it came straight from a seaside restaurant. The alcohol cooks off as it simmers, leaving behind a rich depth of flavor that pairs perfectly with the natural brininess of the clams.
It’s elegant enough for guests but easy enough for a busy weeknight. Serve it with crusty bread to soak up every last drop of broth, spoon it over pasta, or enjoy it straight from the bowl.
Ingredients
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1/2 cup dry white wine
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4 garlic cloves, minced
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3 pounds fresh clams, rinsed
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1 tablespoon butter or olive oil
Instructions
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In a large soup pot over medium heat, bring the white wine and garlic to a boil. Add the butter or olive oil for a richer, more flavorful broth.
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Add the clams, cover, and cook for 5–7 minutes, or until the clams open.
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Serve immediately, discarding any clams that do not open.
