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Close-up of baked clams topped with golden breadcrumbs and chopped parsley, showing open shells filled with savory stuffing and herbs.

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
Total Time 25 minutes
Servings: 2
Course: Dinner, Main Course, Seafood
Cuisine: Californian, Italian
Ingredients Equipment Method Notes

Ingredients
  

Clams & Sauce
  • 1 ½ lbs Manila or Little Neck clams scrubbed
  • 1 cup white wine
  • 4-5 cloves garlic minced
  • 3 tbsp unsalted butter for sauce
  • Olive oil for sautéing
  • 1 tbsp parsley finely chopped
  • Kosher salt to taste
  • Flaky salt to finish
Chili Breadcrumbs
  • 3 tbsp panko breadcrumbs
  • 1 tbsp Calabrian chilis crushed
  • 1 tbsp 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 tbsp 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 tbsp 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.

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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