Garlic Butter Beef Sauteed Clams Recipe
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.
- 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
