Clams with Garlic Sauce

Notes: You can cook the clams in a pan directly on the barbecue, on a gas barbecue's side burner, or in the kitchen. Tap any open clams; discard if they don't close.

Yield: Makes 4 servings
Recipe from Sunset

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Nutritional Information

Amount per serving
  • Calories: 684
  • Calories from fat: 24%
  • Protein: 47g
  • Fat: 18g
  • Saturated fat: 8.4g
  • Carbohydrate: 78g
  • Fiber: 3.8g
  • Sodium: 976mg
  • Cholesterol: 124mg


  • 2 heads garlic (about 6 oz. total)
  • 1/4 cup (1/8 lb.) butter or margarine
  • 1/4 cup dry white wine
  • 1/4 cup fat-skimmed chicken broth
  • 1 tablespoon balsamic vinegar
  • 6 dozen clams in shells (about 2 in. wide), suitable for steaming, scrubbed
  • 1 loaf (1 lb.) sourdough bread


  1. 1. Place garlic on a flat surface. Press each head firmly to separate cloves. Discard root end and loose peels; do not peel cloves. Thread cloves, touching, onto thin metal skewers.
  2. 2. Lay skewers on a barbecue grill over a solid bed of very hot coals or high heat on a gas grill (you can hold hand over grill only 2 to 3 seconds); close lid on gas grill. Turn as needed until garlic is soft when pressed and peels are charred, about 10 minutes.
  3. 3. When cool enough to touch, in 3 to 4 minutes, push garlic off skewers and squeeze cloves from peels; discard peels.
  4. 4. In a blender or food processor, whirl garlic, butter, wine, broth, and vinegar until pureed. Scrape into a 5- to 6-quart pan. Add clams; cover pan.
  5. 5. Bring to a boil over high heat (see notes) and cook until clams open, about 10 minutes. Ladle clams and broth into wide bowls. Serve with chunks of bread to dip into sauce.
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