Lazy Sunday Dinner–Clams with Garlic and White Wine

by Sarah on July 12, 2009

There’s a guy at the farmer’s market in Sacramento that sells seafood–most notably Manila clams, which are my favorite thing almost ever.  (Dungeness crab is my favorite ever, if you must know).  They are only $5 for a pound, so I pick them up pretty frequently.  This is probably the easiest way to prepare them on the planet.

While clams are soaking, chop your “mise en place”.

Add olive oil and butter to a hot pan. Add onion and saute until translucent.

Add garlic and cook just until fragrant, about 1 minute.

Toss in the clams and add the wine. If you prefer to NOT have a kitchen fire, remove the pan from the flame when adding the wine.

Cover and let steam for about 2 minutes. Check them out….
and hopefully they’ll be open. If not, put the lid back on for another minute or so.

Add herbs, salt, pepper and chili.

Stir about and serve with pasta or crusty French bread.

THIS is where the finishing photo would be, but I put them in a nice big white bowl, and they got put on the dining table with 5 hungry people. They were half gone before I could get anywhere near with a camera. Oh well, use your imagination…OR, JUST GO MAKE THEM!


Clams with Garlic and White Wine


  • Farmer's Market Manila Clams with Garlic and White Wine
  • ($5 a pound at the Sunday market under the X/W Bridge!)
  • 1 lb. Manila clams (or other clams)
  • 2-3 Tbsp. olive oil
  • 3 Tbsp. butter
  • 1 glass white wine
  • 1/4 cup chopped onion
  • 2 cloves thinly sliced garlic
  • 1 Tbsp. chili flakes
  • 1/4 cup assorted fresh herbs--today I used a combination of parsley and chive


  • Soak the clams in a bowl filled with cold water and a hefty pinch of salt, to get the clams to spit out all the sand they're hangin' on to. I usually leave them for at least a half hour. Drain the water and rinse them in a colander. Pick out any smashed or dead ones (If they're open, they're dead).

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