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Appetizer

Quick and Easy Scampi Clams

May 26, 2021

This dish is perfect for low maintenance summer cooking. I love that it uses mostly pantry ingredients. All you have to do is pick up a bag of clams on your way home from the beach and you’ve got dinner in 15 minutes.

I also believe that this recipe is proof that all shellfish, or all seafood for that matter, deserve to be scampi’ed. Like, what doesn’t taste incredible when doused in lemony garlic butter and white wine? Something I will be revisiting…

I developed this recipe using a cast iron skillet directly on the grill. One reason being that I like to cook as many meals outside as possible, weather permitting. However, this dish can be made on the stovetop just as easy. Think of it as a choose your own adventure type of beat!

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Wishbone Kitchen

Spicy Scampi Clams

Cook Time:15 mins
yields:4 people
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Ingredients

  • 2 dozen little neck clams cleaned
  • 6 cloves garlic thinly sliced
  • 4 tbsp butter
  • ½ cup dry white wine can be substituted with broth
  • 1 lemon zest and juice
  • 1 tsp Calabrian chiles + more for extra spice, or substitute with a pinch of red pepper flakes
  • ¼ cup Italian flat leaf parsley chopped
  • grilled bread or cooked pasta for serving
  • fresh cracked pepper to taste

Instructions

  1. Heat a large high sided pan or pot over medium high and add the olive oil, butter, and garlic. Cook the garlic for 1 minute while stirring, being sure not to let it burn. Next, add the Calabrian chilis and cook for another 30 seconds. Carefully add the wine and simmer for 2 minutes until the wine has reduced by half to cook out the alcohol. Add all of your clams to the pan. Cover and cook for 5-10 minutes until all of the clams have opened.
  2. To serve, top with lemon juice, lemon zest, fresh parsley and cracked black pepper. I like to serve the clams either in the pan it cooked in, or a large serving bowl. You can serve with a side of toasted bread for dipping, or poured over cooked pasta. If going the pasta route, I suggest transferring all of the cooked clams to a separate plate, tossing the pasta in the pan sauce with some additional butter, then adding the clams back on top.

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