20-Min Garlic Clams with Cilantro
Portuguese clams seared in white wine and garlic, finished with fresh cilantro and a splash of lemon. Messy, briny, and perfect with crusty bread.
- Total time
- 20 min
- Servings
- 2
- Calories
- 220
- Protein
- 24g
Ingredients
- 1.5 lbs littleneck clams
- 6 cloves, minced garlic
- ¾ cup dry white wine
- 1 whole (halved) lemon
- ¼ cup, chopped fresh cilantro
- 3 tbsp olive oil
Instructions
- 1
Rinse clams under cold water, scrubbing shells to remove sand. Discard any that stay open when tapped.
- 2
Heat olive oil in a large skillet over medium-high until shimmering, about 1 minute.
- 3
Add minced garlic and cook, stirring constantly, until fragrant and just starting to color, 30 seconds only.
- 4
Pour in white wine, then add clams. Cover and cook until clams open, 6–8 minutes. Shake pan occasionally.
- 5
Discard any unopened clams. Stir in cilantro and squeeze both lemon halves over the pan.
- 6
Serve immediately in shallow bowls, spooning broth over each portion.
Tools you’ll need
- colander
- 12-inch skillet with lid
- wooden spoon
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