Clams in Lemon Butter Sauce

Recipe from Oxmoor House

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Nutritional Information

Amount per serving
  • Calories: 531
  • Calories from fat: 80%
  • Fat: 47.1g
  • Saturated fat: 28.8g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.0g
  • Protein: 14.3g
  • Carbohydrate: 16.6g
  • Fiber: 0.0g
  • Cholesterol: 156mg
  • Iron: 0.0mg
  • Sodium: 834mg
  • Calcium: 0.0mg


  • 4 pounds littleneck clams
  • 3 tablespoons cornmeal
  • 1 cup chopped onion
  • 2 tablespoons chopped shallots
  • 1 1/2 cups Chablis or other dry white wine
  • 2 teaspoons grated lemon rind
  • 1/4 cup fresh lemon juice
  • 2 cloves garlic, minced
  • 1/2 cup butter, cut into pieces
  • 2 tablespoons minced fresh parsley
  • 2 tablespoons minced green onions
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground white pepper


  1. Scrub clams thoroughly, discarding any that are cracked or open. Place clams in a large bowl; cover with cold water, and sprinkle with cornmeal. Let stand 30 minutes. Drain and rinse clams; set aside. Discard cornmeal.
  2. Combine clams, chopped onion, shallots, and wine in a large Dutch oven. Bring to a boil; cover, reduce heat, and simmer 6 minutes or until most clams are open. Remove clams to a serving bowl as they open; keep warm. Discard any unopened clams. Bring remaining liquid to a boil; cook over high heat until reduced to 1 cup. Pour liquid through a sieve. Pour strained liquid into a medium saucepan.
  3. Bring liquid to a boil; reduce heat to simmer. Stir in lemon rind, lemon juice, and garlic. Remove from heat; add butter and remaining ingredients. Stir with a whisk until butter melts. Pour sauce over clams. Serve immediately.
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