Oyster Bar Style Steamed Clams with Garlic and White Wine

By AislePrompt Editorial · Published 2026-07-02 · Updated 2026-07-02

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Tender steamed clams infused with garlic and white wine, inspired by classic oyster bar flavors for a light and flavorful seafood dish. This American-inspired seafood recipe, ready in about 20 minutes, pairs fresh littleneck clams, unsalted butter, garlic cloves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 180 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 10 min Serves 4 American cuisine 180 cal/serving

Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

2 lbs, scrubbed fresh littleneck clams
3 tbsp unsalted butter
4 cloves, minced garlic cloves
1 cup dry white wine
2 tbsp, chopped fresh parsley
1 tbsp lemon juice
1/4 tsp freshly ground black pepper
for serving crusty bread

Nonstick skillets worth buying → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide

Affiliate disclosure: AislePrompt may earn a commission on qualifying purchases made through Amazon links, at no additional cost to you. See our policy →

Equipment for this recipe

Tools this recipe's steps call for, with a link to each on Amazon.

More Cookware & pots → Shop all kitchen tools →

Instructions

Step 1: In a large pot over medium heat, melt 3 tablespoons unsalted butter. Add 4 minced garlic cloves and sauté for 1-2 minutes until fragrant but not browned.
Step 2: Pour in 1 cup dry white wine and bring the mixture to a simmer.
Step 3: Add 2 pounds scrubbed littleneck clams to the pot, cover with a tight-fitting lid, and steam for 6-8 minutes, shaking the pot occasionally until the clams open.
Step 4: Remove the clams that have opened with a slotted spoon and discard any that remain closed.
Step 5: Stir in 2 tablespoons chopped fresh parsley, 1 tablespoon lemon juice, and 1/4 teaspoon freshly ground black pepper into the broth. Adjust seasoning to taste.
Step 6: Serve the steamed clams in bowls with the garlic-white wine broth and crusty bread on the side for dipping.