Cast Iron Skillet Clams with Garlic Herbs and Lavender

  • 10 mins
  • 7 ingredients


  • 2 lbs little neck clams
  • 4 sprigs fresh rosemary, leaves removed and chopped
  • 2 tbs lavender flowers
  • 2 tbs olive oil
  • 6 cloves garlic, chopped
  • 2 tbs salted butter, cubed
  • juice of 1 lemon
  • Heat a large cast iron skillet using high heat, add the olive oil, then the garlic, Cook for about 30 seconds, then add the clams.
  • Cook the clams until they slightly open, then add the lavender, rosemary and butter.
  • Next add the white wine, lemon juice, and reduce slightly for about 1-2 minutes.
  • Remove the clams from the heat and stir to combine the liquid and spices.
  • Add the clams to a large bowl and pour the liquid over.
  • Serve with crusty bread.

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