Oyster House Garlic Clams

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Credit: H. Edwin Cross, Executive Chef/Owner, Milford Oyster House, Milford, N.J.
The National Culinary Review, April 2010

From the Chef

“Courtesy of Christopher Ranch”


1 dozen littleneck clams, scrubbed
1 T. chopped Christopher Ranch heirloom garlic cloves
2 fresh basil leaves
2 T. butter
1 cup dry white wine


Method: Combine clams, garlic, basil, butter and wine. Boil 5 minutes or until clams open. Serve clams and broth in large bowl.


1 appetizer serving


Appetizer, Seafood, The National Culinary Review

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Association of Nutrition & Foodservice Professionals