These easy steamed clams are cooked in a light white wine, garlic, and fresh herb broth that’s perfect for dipping crusty bread. A simple seafood dinner that’s ready in about 20 minutes and perfect for summer entertaining.
Easy Steamed Clams Recipe
Whenever I see fresh clams at the seafood market, I can’t resist bringing some home for grilled clams in foil or steamed clams. Steamed clams are one of the easiest seafood dishes you can make, yet they feel so special. In my version of this classic dish, the combination of garlic, white wine, butter, and fresh herbs creates a light, flavorful broth that’s perfect for soaking up with crusty bread. You can serve these as an appetizer, or do what my family does and make them a meal!
Ingredients You’ll Need
Below are the ingredients for this steamed clam recipe. See the recipe card for exact measurements.
- Littleneck clams: My favorite clams for steaming because they’re tender, sweet, and cook in just a few minutes. Scrub them well before cooking and discard any that are cracked or don’t close when tapped.
- Olive oil for sautéing the garlic.
- Garlic adds lots of flavor to the cooking liquid.
- Unsalted butter: I didn’t want to skip the butter altogether, but I was able to trim the amount down significantly to make these steamed clams healthier than the restaurant version.
- Fresh herbs: Basil or parsley both work well.
- White wine: Use a light dry white wine like Matua Lighter Sauvignon Blanc.
This steamed clams recipe comes together in just a few simple steps. You’ll find the complete instructions in the recipe card.
- Heat the aromatics: Heat the olive oil in a large pot over high heat. Add the garlic and cook until lightly golden.
- Add the liquid: Stir in the butter, white wine, and water.
- Steam the clams: Add the clams, cover tightly, and reduce the heat to medium-low. Cook for 5 to 10 minutes, or until the shells open.
- Finish the dish: Transfer the clams to a serving bowl or platter using a slotted spoon. Strain the cooking liquid and pour it over the clams.
- Serve: Sprinkle with fresh herbs and serve immediately with crusty bread for dipping.
- Start with fresh, live clams: Clams should always be cooked alive, the same day you buy them. Fresh clams should smell clean and ocean-like, never fishy. Discard any clams with broken shells before you clean them.
- Know how to clean steamed clams before cooking: Place the clams in a bowl of clean, fresh water with a pinch of sea salt to soak for at least 15 minutes, or up to an hour. Because clams filter water through their systems, putting them in fresh water helps clear out the salt and sand that they store inside. After they soak, rinse the clams with fresh water and scrub the outside shell.
- Make them extra clean: Here’s a little pro-tip. Adding a few tablespoons of cornmeal to the water will help clean the clams more thoroughly.
Ingredients
- 2 dozen little neck clams, scrubbed clean if dirty
- 2 teaspoons olive oil, extrqa virgin
- 3 cloves garlic, cut in large chunks
- 1 teaspoon unsalted butter
- 2 tablespoons fresh herbs, such as basil or parsley
- 3/4 cup light white wine, I like Matua Lighter Sauvignon Blanc
Instructions
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Heat a large pot on high heat and add the oil.
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When hot, add the garlic and cook until fragrant and golden, about 60 seconds.
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Add the butter, wine and clams and cover tightly, reduce to medium-low heat.
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Cook 5 to 8 minutes, and remove them as soon as they open.
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Do not overcook or the clams will become rubbery.
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Transfer clams with a slotted spoon to a large bowl and pour the liquid through a strainer over the clams.
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Top with fresh herbs and enjoy with a good crusty bread.
Last Step:
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Notes
Most clams from a fishmonger will be pretty clean. If you go clamming yourself, you’ll need to clean them well before cooking. Soak the live clams in cold water with a pinch of sea salt for 15 to 30 minutes. This encourages them to filter out internal sand.
Pro Tip: Adding a few tablespoons of cornmeal to the water will help clean the clams more thoroughly.
Nutrition
- Refrigerator: This is a recipe that’s best enjoyed right away, but you can store any leftover steamed clams in an airtight container for up to 1 day.
- To reheat: Warm gently on the stovetop just until heated through. Avoid overcooking, or the clams will be rubbery.
