Spicy Garlic Clams highlight the natural sweetness of clams paired with a fragrant garlic chili broth. When clams are cooked quickly over high heat, they open and release their juices into the sauce.

Garlic and chili flakes create a strong aromatic base, while white wine and broth add depth and balance. As the clams steam, their natural juices blend with the broth to create a rich and glossy sauce.

The finished dish features tender clams in a bubbling broth that is perfect for dipping bread.

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Ingredients (Serves 2–3)

1 kg fresh clams, cleaned
1 tablespoon olive oil

For the garlic chili broth

3 tablespoons butter
4 cloves garlic, minced
1 teaspoon chili flakes
½ cup white wine
½ cup seafood or chicken broth
1 tablespoon lemon juice
½ teaspoon black pepper
Fresh parsley, chopped

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Step-by-step cooking

Step 1 – Clean the clams
Rinse the clams under cold water and scrub the shells if necessary. Discard any clams that remain open when tapped.

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Step 2 – Heat the skillet
Place a large skillet or pot over medium heat and add olive oil and butter.

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Step 3 – Cook the garlic
Add minced garlic and sauté for about 20–30 seconds until fragrant.

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Step 4 – Add chili flakes
Stir in chili flakes and cook briefly to release their aroma.

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Step 5 – Deglaze with wine
Pour in white wine and allow it to simmer for about 1 minute.

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Step 6 – Add broth
Pour in seafood broth and bring the mixture to a gentle simmer.

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Step 7 – Add the clams
Place the cleaned clams into the pot and cover with a lid.

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Step 8 – Steam the clams
Cook for about 4–5 minutes until the clams open.

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Step 9 – Finish the broth
Add lemon juice and black pepper, stirring gently to combine.

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Step 10 – Garnish and serve
Sprinkle chopped parsley over the clams and serve immediately with bread.

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Pro tips

Discard any clams that do not open during cooking.
Serve immediately while the broth is hot.
Use fresh clams for the best flavor.

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Why this performs

Shell texture contrast
Bubbling broth visuals
Bright seafood colors
Strong skillet presentation