Garlicky, buttery, steamed clams with white wine, shallot, fresh parsley, and lemon juice. Serve with a crusty baguette or grilled sourdough bread!
Is there anything better than a pot of tender steamed clams simmered in a bath of white wine, garlic, butter and lemon… I think not!
Steamed Clams make for a sophisticated yet easy dinner that doesn’t require too much thought. Serve them with a crusty toasted baguette for sopping up all of the delicious broth. Alternatively, you can serve them over a bed of freshly cooked pasta like linguini or pappardelle.
Ingredients You’ll Need:
Clams: Look for manilla, littlenecks, cherrystone, or steamers. When you buy fresh clams make sure that they are tightly closed, or that they close up quickly when you tap on them. Clams that are open are dead and should not be eaten.
White Wine: Use a dry white wine. Pinot Grigio, Sauvignon Blanc, Sancerre, etc.
Butter: Olive oil can be substituted for a dairy-free version.
Lemon: Adds a touch of acidity to the salty, buttery clams.
Parsley: Adds a touch of freshness to the dish.
Garlic: Fresh garlic only, never jarred!
Shallot: You can substitute onion if needed. Just be sure to chop it finely.
Recipe Steps:
Step One: Purge the clams in cold water.
Step Two: In a large pot (that has a lid), melt half the butter over medium heat. Add the garlic and shallot to the pot, sauté until fragrant about 1-2 minutes.
Step Three: Add the white wine, bring to a boil. Next, add the clams and remaining butter. Cover and steam until the clams have opened (about 7-10 minutes).
Step Four: Squeeze half a lemon over the steamed clams and sprinkle with the chopped parsley. Serve with warm, toasted baguette.
Recipe FAQs and Expert Tips:
Smaller clams tend to be better for steaming. Look for manilla, littlenecks, cherrystone, or steamers.
Not for this recipe. If you want to make linguine with clam sauce canned clams are just fine for that. Should I share a linguini with clams recipe?
Soaking the clams, or “purging” them helps get rid of some of the sand or grit they may be holding onto. Soak them in cold water for 20 minutes and the clams will spit out the sand trapped in their shells.
You should steam clams until they are fully open and not a minute longer. The time this takes will vary depending on the size of your clams. This could take 5-10 minutes.
What to Serve with Steamed Clams:
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Steamed Clams with White Wine, Garlic and Butter
Ingredients
- 2 lbs small clams manilla, steamers, littlenecks
- 6 tbsp butter
- 1 shallot finely chopped
- 4 large cloves garlic
- 1 c dry white wine
- ½ lemon
- 2 tbsp chopped parsley
- 1 crusty bread; baguette or country loaf for serving
Instructions
- Fill a large bowl with cool tap water and place the clams in it. Let them soak for 20 minutes during which they’ll expel any sand and grit.
- In a large pot (that has a lid), melt half the butter over medium heat. Add the garlic and shallot, sauté until fragrant about 1-2 minutes.
- Add the white wine, bring to a boil. Next, add the clams and remaining butter. Cover and steam until the clams have opened (about 7-10 minutes).
- Squeeze half a lemon over the steamed clams and sprinkle with the chopped parsley. Serve with warm, toasted bread.
Notes
How long should you steam clams? You should steam clams until they are fully open and not a minute longer. The time this takes will vary depending on the size of your clams. This could take 5-10 minutes.
What type of wine should you use? Use a dry white wine. Pinot Grigio, Sauvignon Blanc, Sancerre, etc.
How do you make the clams tender? The number one way to achieve tender, juicy, not-tough clams is to not overcook them.
Should you soak the clams before cooking? Soaking the clams, or “purging” them helps get rid of some of the sand or grit they may be holding onto. Soak them in cold water for 20 minutes and the clams will spit out the sand trapped in their shells.
Can you use canned clams? Not for this recipe. If you want to make linguine with clam sauce canned clams are just fine for that. Should I share a linguini with clams recipe?
PHaley
So delish! I followed the recipe exactly and it was amazing and served with toasted garlic bread.
Leigh Hyatt Anderson
I’m so glad to hear that! Thank you for trying this recipe!