Steamed Clams with White Wine, Garlic and Butter

a white pot filled with steamed clams with lemons on the side

3.5 from 2 votes

Steamed Clams with White Wine, Garlic and Butter

Garlicky, buttery, steamed clams with white wine, shallot, fresh parsley, and lemon juice. Serve with a crusty baguette or grilled sourdough bread!

Prep Time20 mins

Cook Time15 mins

Course: Appetizer, dinner

Cuisine: American, Italian

Servings:

Calories: 488kcal

Author: Leigh Hyatt Anderson

Ingredients

2 lbs small clams manilla, steamers, littlenecks
6 tbsp butter
1 shallot finely chopped
4 large cloves garlic
1 c dry white wine
1/2 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. Start checking them after 5 minutes.

Nutrition