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Clams and Garlic


  • 2 tablespoons extra virgin olive oil
  • 50 small clams in shell, scrubbed
  • 6 cloves garlic, minced
  • 1 cup white wine
  • 2 tablespoons butter
  • 1/2 cup fresh parsely, chopped


  • Wash clams to remove any dirt or sand.
  • In a large pot, heat oil over medium heat.
  • Add garlic; saute for 1 minute, or until tender.
  • Pour in the white wine.
  • Boil until wine has reduced to half its original volume.
  • Add clams, cover, and steam till clams start to open.
  • Add butter, cover, and cook till most or all of the clams open.
  • Discard any that do not open.
  • Transfer clams and juice to 2 large bowls.
  • Sprinkle with parsley and serve.

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