The Adventures of a Calamari Queen

Filipina Foodie

Clams in garlic with white wine and tomatoes!

It’s been a while since we made this at home.  I don’t know why we hardly prepare clams when they’re so easy to fix.  I usually order this dish in my favorite local restaurant. We love the garlicky broth and how simple this dish is!








Clams in Garlic with White Wine and Tomatoes (adapted from

2 tablespoon extra virgin olive oil (or butter)
4 garlic cloves, smashed
1/3 cup Italian parsley, chopped
1/2 cup dry white wine
1 lb littleneck clams (or Manila clams or small clams of your choice)

To the pan, add butter,garlic, half of the parsley and the hot pepper flakes; fry for 1 minute. Add wine; bring to boil over medium high heat, add clams, cover and steam until clams open, about 5 minutes. Discard any clams that do not open.
Sprinkle with parsley.
Ladle clams into small bowls and offer plenty of crusty bread to soak up the delicious broth.


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