Introduction

This Garlic Butter Beef Sautéed Clams recipe brings a delightful twist to a classic seafood dish. The combination of garlic, butter, and a hint of beef broth creates a rich and savory sauce that perfectly complements the sweet, tender clams. It’s quick to prepare and makes for an impressive appetizer or main course.

A close-up view of a black cast iron pan filled with cooked clams, their shells open to reveal soft, light orange and cream-colored clam meat inside. The clams are covered in a light, glossy garlic butter sauce with small pieces of chopped fresh green herbs scattered all over. A couple of bright yellow lemon wedges are placed among the clams, adding a pop of color. The pan sits on a white marbled textured surface, with a dark cloth partially visible under the pan’s handle. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 1/2 lbs Manila clams, rinsed, scrubbed, and thoroughly cleaned
2 tablespoons unsalted butter
2 cloves garlic, minced
1/4 cup white grape juice
3 dashes cayenne pepper
1 tablespoon fresh lemon juice
1 teaspoon fresh Italian flat parsley, finely chopped
1 tablespoon beef broth

Instructions

Step 1: Clean the clams by soaking them in cold water for 20-30 minutes, then rinse and scrub them thoroughly. Discard any clams that are cracked or remain closed.
Step 2: Melt the butter in a large skillet over medium heat. Add the minced garlic and sauté for 30-60 seconds until fragrant, being careful not to burn the garlic.
Step 3: Deglaze the pan with white grape juice and beef broth, scraping up any browned bits from the bottom. Stir in the cayenne pepper and simmer for about one minute.
Step 4: Increase the heat to medium-high and add the cleaned clams to the skillet. Cover tightly and steam for 5-7 minutes, or until all the clams open. Discard any that remain closed after cooking.
Step 5: Remove the skillet from heat. Stir in the fresh lemon juice and chopped parsley, then gently toss to combine the flavors.
Step 6: Serve immediately, preferably with crusty bread to soak up the delicious sauce.

Tips & Variations

Use white wine instead of white grape juice for a more traditional flavor boost.
Add a pinch of crushed red pepper flakes for extra heat.
Try using fresh thyme or basil in place of parsley for a different herbal note.
Make sure to discard any clams that do not open after steaming to avoid any risk of spoilage.

Storage

Store leftover clams and sauce in an airtight container in the refrigerator for up to 2 days. When reheating, warm gently on the stovetop over low heat to prevent the clams from becoming tough. It’s best enjoyed fresh but can be reheated carefully.

How to Serve

A close-up view of a black pan filled with cooked clams, each clam shell opened showing soft, orange and beige clam meat inside, covered with fresh green chopped herbs. The clams sit in a glossy, buttery sauce with visible bits of garlic and herbs, creating a rich texture. The shells have a mix of light beige and darker brown colors, some with a slightly charred look, and the sauce pools at the bottom of the pan. The pan is placed on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of clams for this recipe?

Yes, you can substitute Manila clams with littleneck or cherrystone clams. Just adjust the cooking time slightly depending on the size of the clams.

What if some clams don’t open after cooking?

Discard any clams that remain closed after steaming, as this indicates they may not be safe to eat.

Garlic Butter Beef Sauteed Clams Recipe

Print Recipe

★★★★★

4.5 from 79 reviews

A savory Garlic Butter Beef Sauteed Clams recipe featuring tender Manila clams sautéed in a flavorful garlic butter sauce, enhanced with white grape juice, beef broth, and a hint of cayenne for a subtle spicy kick. Perfectly steamed until they open and finished with fresh lemon juice and parsley, this dish pairs wonderfully with crusty bread for an indulgent seafood treat.

Author: Cleo
Prep Time: 35 minutes
Cook Time: 10 minutes
Total Time: 45 minutes
Yield: 4 servings 1x
Category: Main Course
Method: Stovetop
Cuisine: American

Ingredients

Scale

Clams

1 1/2 lbs Manila clams, rinsed, scrubbed, and thoroughly cleaned

Sauce

2 tablespoons unsalted butter
2 cloves garlic, minced
1/4 cup white grape juice
1 tablespoon beef broth
3 dashes cayenne pepper
1 tablespoon fresh lemon juice
1 teaspoon fresh Italian flat parsley, finely chopped

Instructions

Clean the clams: Soak the clams in cold water for 20-30 minutes to remove any sand, then rinse and scrub them thoroughly. Discard any clams that are cracked or remain closed after cleaning.
Melt garlic butter: In a large skillet over medium heat, melt the unsalted butter. Add the minced garlic and sauté for 30 to 60 seconds until fragrant, being careful not to burn the garlic.
Deglaze the pan: Pour in the white grape juice and beef broth, scraping up any browned bits from the skillet. Stir in the cayenne pepper and let the mixture simmer for about one minute to meld flavors.
Cook and steam the clams: Increase the heat to medium-high and add the cleaned clams to the skillet. Cover the skillet tightly with a lid and steam for 5 to 7 minutes, or until all the clams have opened. Discard any clams that remain closed after cooking.
Finish with lemon and parsley: Remove the skillet from heat. Stir in fresh lemon juice and the finely chopped parsley. Gently toss the clams to evenly coat them in the sauce.
Serve immediately: Plate the clams and serve them hot, ideally alongside crusty bread to soak up the delicious garlic butter sauce.

Notes

Ensure clams are thoroughly cleaned to avoid gritty texture.
Do not overcook clams; discard any that do not open during steaming.
White grape juice provides a subtle sweetness; can be substituted with white wine if preferred.
Use fresh garlic and parsley for the best flavor.
Perfect to serve with crusty bread or over a bed of pasta for a heartier meal.

Keywords: Garlic butter clams, sautéed clams, Manila clams recipe, seafood skillet, easy clams recipe