Steamed Clams with garlic butter

Deneece Gursky


My husband Philip loved steamed clams with garlic butter. This was the way he liked them done. I was just able to retrieve all my recipes from a cook book program that was on my old laptop that crashed. Thanks to a good friend of mine the information I thought was lost forever was saved. So I thought I would post a few of the recipes I had included in the first cookbook I made and published for my daughter Brittney

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4 lbs clams in the shells for steaming
6 cups water
1/3 c white vinegar
1/2 c boiling water


1/2 c butter (do not use margarine)
1 t mixed herbs (optional) (like basil, oregano,thyme,chives)
2 teaspoons lemon juice
2 cloves garlic, crushed

How to Make Steamed Clams with garlic butter


  • 1Go thru the clams and remove any open clams, (these clams are dead) and remove any broken shelled clams.
  • 2Put remaining good clams in a large bowl and cover with the 6 cups water and vinegar. Allow to stand for about 30 minutes. Drain clams in colander and scrub them with cold water.
  • 3put clams in steamer with boiling water. (or use dutch oven with an inch of boiling water in it and cover it tightly) Steam clams for 6 to 8 minutes. Clams need to open at least an inch. Remove clams that open from steamer as they open up . Throw away any clams that do not open after this time period.
    Serve hot with the garlic and herb butter sauce
  • 4Garlic and herb butter sauce:Melt butter in skillet over medium heat.
  • 5Stir in lemon juice, herbs (if desired) and crushed garlic. Serve in small bowl along side of clams for dipping

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