Garlic Butter Clams with Asparagus

Ingredients (Serves 2–3)

Main:

• 500 g fresh clams (cleaned)
• 1 bunch asparagus (trimmed)
• 3 tbsp butter
• 1 tbsp olive oil

Aromatics:

• 4 cloves garlic (minced)
• 1 small shallot (finely chopped)
• 1/2 tsp chili flakes

Sauce:

• 120 ml white wine (or chicken stock)
• 80 ml heavy cream (optional for creamy version)
• 1 tsp lemon zest
• 1 tbsp lemon juice

Garnish:

• Fresh parsley (chopped)
• Black pepper

Instructions

1. Prep the clams

• Rinse and soak clams in salted water for 20 minutes
  👉 Removes sand
• Discard any open clams that don’t close

2. Sear the asparagus

• Heat olive oil + 1 tbsp butter in a skillet
• Add asparagus
• Cook 3–4 minutes until slightly charred
• Remove and set aside

3. Build the sauce

• In the same pan, add remaining butter
• Add garlic, shallot, chili flakes
• Sauté until fragrant
• Pour in white wine
• Simmer 2–3 minutes to reduce

4. Cook the clams

• Add clams into the pan
• Cover and cook 5–6 minutes
  👉 Until clams open
• Discard any unopened ones

5. Finish

• Add cream (optional)
• Return asparagus to pan
• Add lemon zest + juice
• Toss everything gently

6. Serve

• Plate hot straight from skillet
• Sprinkle parsley and black pepper

Tips for Best Flavor

• Use fresh clams only
• Don’t overcook → clams get rubbery
• Wine adds depth → don’t skip if possible
• Add crusty bread → sauce is too good to waste

Flavor Profile

• Buttery, garlicky base
• Fresh ocean sweetness from clams
• Slight citrus brightness
• Tender-crisp asparagus