Key West Clams


2 dozen little neck clams
1 stick of unsalted butter
1 tbs extra virgin olive oil
juice from 2 lemons
1 cup dry white wine
4 cloves garlic, smashed
1 small onion, minced
1 stalk celery, minced
2 tbs fresh parsley, chopped for garnish


These clams are pan roasted in a garlicky, savory lemon, butter and white wine sauce.

  • Rinse clams under cold water and scrub clean.
  • Add, butter and olive oil to a large saute pan with a cover and heat using medium heat.
  • Add the garlic, onions and celery and saute until soft, about 3-4 minutes. Take care not to burn the garlic.
  • Once the vegetables are soft add the lemon juice, white wine and oregano and reduce by about 1/3.
  • Add the clams, cover and cook until the clams have opened. Discard any clams that do not open.
  • Remove the clams from the broth and add to a large bowl or individual bowls and pour the pan juices over.
  • Garnish with fresh parsley and serve.




10 min


10 min


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