Garlic Butter Shrimp & Clams Skillet

Ingredients

1 pound littleneck clams, scrubbed and cleaned

½ pound shrimp, peeled and deveined

4 tablespoons unsalted butter

2 tablespoons olive oil

6 garlic cloves, finely minced

½ cup dry white wine (or seafood broth as a substitute)

1 tablespoon freshly squeezed lemon juice

½ teaspoon crushed red pepper flakes (optional)

Salt and freshly ground black pepper, to taste

1 teaspoon Italian seasoning

¼ cup fresh parsley, finely chopped

Lemon wedges, for serving

Crusty bread, for dipping

Sauté the Garlic

Hatch Chile con Carne y Papas

In a large skillet set over medium heat, melt the butter with the olive oil.

Add the minced garlic and cook for about 1 minute, just until fragrant.

Be careful not to let it brown—this builds the base flavor for the dish.

Steam the Clams

Add the clams to the skillet along with the white wine (or seafood broth), lemon juice, red pepper flakes (if using), and Italian seasoning.

Cover the skillet and let the clams steam for 6–8 minutes, or until they open.

Discard any that remain closed.

Cook the Shrimp

Remove the lid and add the shrimp to the skillet.

Stir gently and cook for 3–4 minutes, just until the shrimp turn pink and opaque.

Finish and Season

Season with salt and freshly ground black pepper to taste.

Sprinkle in the chopped parsley and stir to combine, allowing the fresh herbs to brighten the rich garlic butter sauce.

Serve Immediately

Spoon the shrimp, clams, and buttery broth into serving bowls.

Serve with lemon wedges on the side and plenty of crusty bread for soaking up the flavorful sauce.