Easy One-Pot Clams

With only 5 ingredients, 2 plates and 1 pot, rich, buttery shellfish has never been simpler to make.


  • 1 pound of raw little neck clams
  • 3 cups of white wine
  • 1/2 pound of butter
  • 3 tablespoons of parsley, roughly chopped
  • 2 tablespoons of garlic, minced
  • 1 tablespoon of salt and pepper
  • Juice of one lemon
  • Baguette, for serving


  1. In a large stock pot with a lid, combine all ingredients (except lemon juice) and cover.
  2. Bring to a boil and cook for 12 to 18 minutes. Remove lid and remove from heat. Add lemon juice.
  3. Serve with a baguette to soak up the delicious juices. Enjoy!