Clams or Mussels in a white wine, garlic sauce

Clams and mussels are filter feeders, and are able to filter up to 1.3 gallons of water per hour. This amazing feat actually improves the surrounding water quality and combined with low impact harvesting methods, makes shellfish an incredibly sustainable seafood option. Shellfish are also a great source of protein, vitamins, and minerals. So you can literally eat to your hearts content :)

This recipe is a team favorite and is a guaranteed crowd pleaser every time!


  • 2# Littleneck Clams or Green Lip Mussels
  • 1 cup chardonnay
  • 2 tbsp black pepper
  • 2 large shallots, minced
  • 2 cloves garlic, minced
  • 2 tbsp butter or EVO if preferred
  • handful of fresh parsley
  • 1/2 teaspoon red pepper flakes
  • 1 french baguette loaf


  • Soak Littleneck Clams (Mussels are already clean and ready to go) in cold water for 30mins
  • Add black pepper to the water to assist the Clams in sand removal
  • Drain water and rinse Clams to remove any oceanic remnants
  • In a large pot, saute butter or EVO, shallots and garlic
  • Saute for 5 mins or until shallots and garlic are tender
  • Add handful of chopped fresh parsley, 1/2 teaspoon of red pepper flakes, and 1 cup of chardonnay
  • Boil all ingredients until liquid reduces in half. Approximately 3-5 minutes
  • Add Clams or Mussels
  • Cover and cook for 4-5 minutes
  • Remove and discard any un-opened Clams or Mussels
  • Serve Clams or Mussels in a bowl with the reduced sauce and french baguette for dipping



Posted Feb 8th by Martin