Clams with White Wine Sauce & Calabrian Chili Breadcrumbs

Briny clams steamed in garlicky white wine and finished with an emulsified butter sauce, topped with spicy Calabrian chili breadcrumbs for the perfect bite of heat and crunch. An elegant appetizer that's fast enough for weeknights but impressive enough for guests.

Why You'll Love Clams with White Wine Sauce & Calabrian Chili Breadcrumbs

The clams steam covered for 4 to 5 minutes, then the cooking liquid reduces before the butter gets whisked in a tablespoon at a time until emulsified. The breadcrumbs toast with Calabrian chili until golden, adding crunch and heat on top.

Tips and Tricks

• Soak clams in cold water for 20 minutes before cooking to purge any sand.
• Remove clams as they open to prevent overcooking and rubbery texture.
• Whisk butter in off the heat to ensure a glossy, emulsified sauce.

Variations

• Swap Calabrian chilis for chili flakes or Aleppo pepper for a milder heat.
• Use mussels or cockles in place of clams for a twist on the shellfish base.
• Add lemon zest or a squeeze of lemon juice for extra brightness.

Substitutions

• Dry vermouth can be used in place of white wine.
• Use shallots instead of garlic for a softer aromatic profile.
• Gluten-free panko for a celiac-friendly option.

Best Served With

• Crusty sourdough or baguette to soak up the sauce
• A crisp white wine like Sauvignon Blanc or Vermentino
• Simple salad of arugula and lemon vinaigrette

How to Store Leftovers

• Clams are best enjoyed fresh, but if needed, store leftovers in an airtight container in the fridge for up to 1 day. Reheat gently over low heat to avoid toughening the clams.
• Breadcrumbs can be stored separately in an airtight container at room temp for up to 3 days.

Common Questions

Clams with White Wine Sauce & Calabrian Chili Breadcrumbs

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Briny clams steamed in garlicky white wine and finished with an emulsified butter sauce, topped with spicy Calabrian chili breadcrumbs for the perfect bite of heat and crunch. An elegant appetizer that's fast enough for weeknights but impressive enough for guests.

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Prep Time 25 minutes mins

Total Time 25 minutes mins

Servings: 2

Course: Dinner, Main Course, Seafood

Cuisine: Californian, Italian

Calories: 672

Ingredients Equipment Method Nutrition Notes

Ingredients

  

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Clams & Sauce

• 1 ½ lbs Manila or Little Neck clams scrubbed
• 1 cup white wine
• 4-5 cloves garlic minced
• 3 tablespoon unsalted butter for sauce
• Olive oil for sautéing
• 1 tablespoon parsley finely chopped
• Kosher salt to taste
• Flaky salt to finish

Chili Breadcrumbs

• 3 tablespoon panko breadcrumbs
• 1 tablespoon Calabrian chilis crushed
• 1 tablespoon butter

Equipment

• Large sauté pan with lid
• Tongs
• Mixing Bowls
• Slotted spoon
• Frying pan

Method

 

Make the Breadcrumbs

1. Heat a frying pan over medium heat.
2. Add 1 tablespoon butter; once melted, add breadcrumbs.
3. Toast for 2 minutes, then add crushed Calabrian chilis.
4. Toast until golden brown and fragrant. Remove from heat and set aside.

Cook the Clams

1. In a sauté pan, heat a generous drizzle of olive oil over low heat.
2. Add minced garlic and cook gently until just starting to turn golden.
3. Add clams and white wine. Bring to a boil, cover with a lid, and steam for 4-5 minutes.
4. Check every minute and remove opened clams with a slotted spoon. Discard any unopened.

Make the Sauce

1. Return the pan (with cooking liquid) to medium heat.
2. Reduce liquid until about 3-4 tablespoons remain.
3. Stir in 3 tablespoon butter, one tablespoon at a time, until fully emulsified.
4. Add chopped parsley and season with kosher salt.

To Serve

1. Plate clams and spoon over the white wine butter sauce.
2. Top with chili breadcrumbs and finish with flaky salt. Serve hot.

Nutrition

Calories: 672kcalCarbohydrates: 40gProtein: 5gFat: 36gSaturated Fat: 22gPolyunsaturated Fat: 2gMonounsaturated Fat: 9gTrans Fat: 1gCholesterol: 90mgSodium: 346mgPotassium: 268mgFiber: 2gSugar: 11gVitamin A: 1387IUVitamin C: 5mgCalcium: 123mgIron: 3mg

Notes

Storage: best enjoyed fresh. Leftover clams and sauce keep refrigerated, sealed, for up to 1 day; reheat gently so the clams don't turn rubbery.

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