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Wine-Steamed Clams

Wine-Steamed Clams


  • 8 teaspoons olive oil
  • 1 bulb garlic, chopped large
  • 4 teaspoons unsalted butter
  • 450 ml | 2 cups Estancia Sauvignon Blanc
  • 225 ml | 1 cup water
  • 1 tablespoon sea salt
  • 4 dozen little neck clams
  • 4 tablespoons freshly chopped parsley
  • 4 tablespoons freshly chopped basil
  • 2 lemons, cut into wedges


1. Heat oil in a large pot over high heat. Add garlic and cook until golden, about 2 minutes. Add the butter, wine, water, salt and clams, and cover tightly. Reduce heat to medium-low and cook about 15 minutes, or until the shells open.

2. Transfer clams with a slotted spoon to a large bowl and pour the liquid through a strainer over the clams. Top with fresh herbs, serve with fresh lemons, and enjoy with a good crusty bread.