• ½ cup real butter
  • 5 large cloves of fresh garlic, coarsely chopped
  • 2 cups dry white wine
  • 1 tablespoon heaping dried oregano
  • 1 tablespoon heaping dried parsley
  • 1 teaspoon Laguna Salt Red Chipotle Sea Salt
  • 36-50 fresh clams


  1. Prep fresh clams by placing them in cool tap water and adding ½ teaspoon of black pepper.
  2. Heat butter over skillet on medium high heat until melted. Add garlic and cook for 2 minutes or until fragrant.
  3. Add white wine and spices until simmering. Add clams and cover.
  4. Cook over medium heat until clams open, approximately 5-10 minutes until clams open. Discard any clams that do not open.
  5. Serve in bowls and ladle broth over them!

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