Garlic butter Clams (pipis)

There’s nothing quite like a bowl of buttery garlic clams, or pipis as we call them in Australia, served with crusty bread to soak up every last drop of that golden sauce. Sweet, tender clams (pipis) are steamed in a garlic butter and white wine sauce for a dish that tastes like summer by the sea. It’s quick, elegant, and the perfect appetizer for your next holiday gathering.

Looking for more seafood appetizers? You will love my crispy fried calamari and Spanish garlic prawns.

Ingredients Needed for Garlic Butter Clams

I can almost guarantee that you will have every ingredient needed sitting in your fridge or pantry to make these garlic butter clams (except the clams of course)!

• Clams (pipis) – Any variety of type of clam will work in this recipe but I always try and source small clams, also known as littleneck clams, as they are the sweetest and most tender. Before cooking, you’ll want to purge them to remove any sand or grit. Simply place them in a large bowl of cold salted water for 30 minutes, giving them a gentle stir now and then. You will notice your water will become gritty which is a great sign that your clams have purged! Drain them and rinse under water.
• Garlic – You’ll need lots of it. Finely slice or mince the cloves so they melt into the sauce without burning.
• White wine – Dry white wine works best (think Sauvignon Blanc or Pinot Grigio). It helps to steam the clams open and adds beautiful acidity to balance the butter.
• Fresh parsley – Roughly chopped and sprinkled at the end for a pop of colour and freshness.
• Lemon juice – A quick squeeze before serving brightens everything up and cuts through the richness.

A full list of ingredients can be found in the recipe card below.

How To Make

These garlic butter clams come together in no time at all, and the best part is how simple they are to cook. Clams might seem fancy, but they’re actually a really easy protein to cook with.

Step 1: Begin by purging the clams in cold salted water for 30 minutes. In a large saucepan on a medium heat, melt the butter. Add the garlic and chili and cook for 3 minutes or until the garlic is soft and fragrant. Stir frequently. Add the white wine to the pan and cook for 2 minutes. Add the clams and steam with the lid on for 5 minutes or until their shells open.

Step 2: Take the lid off, squeeze the lemon and sprinkle the fresh parsley all over. Serve immediately with some fresh bread.

FAQ’s

How To Serve

• With crusty bread – You can’t serve garlic butter clams without plenty of crusty white bread to mop up that buttery garlic and white wine sauce. It’s the best part!
• As part of a seafood spread – These clams make the perfect addition to your Christmas table. Serve them alongside crispy fried calamari, Spanish garlic prawns, scallop pasta with cherry tomatoes and a fresh salad for the ultimate summer seafood feast.
• Tossed through pasta – For something more substantial, toss the clams and all that garlicky sauce through linguine or spaghetti like I do with my Spaghetti alle vongole.
• With homemade focaccia – Instead of plain bread, serve these clams with warm, freshly baked focaccia for soaking up every drop of that golden sauce. It’s pure heaven.

How To Store

Garlic butter clams are best served fresh, straight from the pan. Like most shellfish, they don’t keep well once cooked, so it’s always best to enjoy them immediately while they’re still warm and tender.

More Seafood Dishes To Love

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Spanish Garlic Shrimp (Prawns) – Gambas al Ajillo

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Spanish Chorizo Clams

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Mussels with Chilli & Tomato

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Garlic Butter Shrimp (Prawns)

If you make these garlic butter clams (pipis), please tag me on Instagram, Tik Tok or Pinterest so I can see your wonderful creations from Daen’s Kitchen!

If you have any questions or would like to leave a review, please do so here! I always love answering your food and recipe related questions and hearing your feedback on my recipes.