Ingredients Seafood Shellfish Clam Steamed Littleneck Clams Be the first to rate & review! This ultra-simple, classic clam preparation puts them on your table in less than 20 minutes. They're irresistible with warm, garlicky butter. By Russ Crandall Russ Crandall Russ Crandall created the popular food blog The Domestic Man focused on mainly gluten-free and paleo-friendly recipes with an emphasis on classic, traditional, and international dishes. He is The New York Times bestselling author of three cookbooks and has contributed to AOL.com’s Kitchen Daily, Food & Wine, and Yahoo! Food. Food & Wine's Editorial Guidelines Updated on November 3, 2022 Print Rate It Share Share Tweet Pin Email Photo: Cara Cormack Total Time: 20 mins Yield: 2 servings Ingredients 50 littleneck clams (no larger than 2 inches across) 1 cup white wine 4 tablespoons melted butter or ghee 4 garlic cloves, minced Lemon wedges, for serving Directions Cara Cormack Ingredients. Cara Cormack Run the clams under cool water and scrub clean with a stiff brush, discarding any that are open and won't close when tapped on a firm surface. Rinse and set aside. Cara Cormack In a stockpot, add the wine and bring to a boil on medium-high heat. Gently add the clams to the boiling wine, then cover and steam until fully opened, about 5 minutes. Cara Cormack While the clams are steaming, melt the butter or ghee in a microwave and add the minced garlic. Distribute into small bowls. Cara Cormack Serve immediately with lemon wedges. Be sure to pour the steaming liquid into the serving bowl to help the clams stay nice and warm. Rate it Print