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White venus clams with lemon

White venus clams are hearty, homegrown shellfish. The salty taste of the clams pairs perfectly with the creamy butter and garlic.
witte venusschelpen met citroen
Gang Main course, entree
Porties 4 persons


  • 1 kg white venus clams
  • 150 gram unsalted butter
  • 6 cloves garlic sliced
  • 1 lemon juice and grater
  • 1 bunch flat parsley chopped
  • 1 glass white wine


  • Melt the butter in a pan
  • Add the garlic and lemon zest to the melted butter
  • Add the shells to the pan and deglaze with the glass of wine
  • Cover the pan with a lid and ladle frequently until all the shells are open
  • Serve with the lemon juice and parsley


Tip: serve with bread for dipping
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