Steamed Clams with Garlic and White Wine

Name: Steamed Clams with Garlic and White Wine
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4 servings
Cuisine: american
Ingredients: 1.5 lb littleneck clams (about 30-36 pieces, scrubbed clean); 2 tbsp olive oil; 2 tbsp butter (unsalted); 6 pcs garlic (cloves, thinly sliced); 1 pcs shallot (medium, finely diced); 1 cup dry white wine (such as Sauvignon Blanc or Pinot Grigio); 0.5 pcs lemon (juiced); 1 pinch red pepper flakes; 1 pinch salt; 1 pinch black pepper; 3 tbsp parsley (fresh, chopped); 4 slices crusty bread (for serving)

RATING

4.6/5(185)

TASTE SCORE

9/10

Plump, tender clams steamed open in a fragrant bath of garlic, white wine, and butter. The briny-sweet juices mingle with fresh parsley to create a light, savory broth that begs to be sopped up with crusty bread. A simple, elegant dish ready in under 20 minutes.

PREP

15m

COOK

10m

SERVES

1 CUP

382 cal

SERVINGS

METHOD · 5 STEPS

prep · ~10 min
Clean and sort the clams.
1.Scrub each clam under cold running water with a vegetable brush to remove grit.
2.Discard any clams with cracked shells or ones that are open and don't close when tapped firmly.
3.Place clean clams in a colander and set aside.
saute · ~4 min
Sauté the aromatics.
1.Heat olive oil and butter in a large heavy-bottomed pot over medium heat.
2.Add the diced shallot and cook until softened and translucent (2-3 min).
3.Add the sliced garlic and red pepper flakes and sauté until fragrant (30-45 sec).
TIPDon't brown the garlic — it turns bitter. Keep the heat at medium and stir constantly.
simmer · ~2 min
Deglaze and build the broth.
1.Pour in the white wine and bring to a simmer over medium-high heat.
2.Let the wine bubble gently for 1 minute to cook off the raw alcohol.
3.Add the lemon juice, salt, and black pepper and stir well.
steam · ~7 min
Steam the clams until they open.
1.Add all the clams to the pot in an even layer and cover tightly with the lid.
2.Steam until the clams open wide — about 5 to 7 minutes. Shake the pot once halfway through.
3.Discard any clams that remain firmly shut after steaming.
TIPCheck at 4 minutes. Every pot and clam batch differs — pull the open ones early if needed to avoid rubbery clams.
assemble · ~2 min
Finish and plate the dish.
1.Remove the pot from heat. Sprinkle the chopped parsley over the clams and give the pot a gentle shake.
2.Ladle clams and broth into wide, shallow bowls.
3.Serve immediately with crusty bread on the side for dipping.
TIPServe in the pot at the table for a rustic, family-style presentation.

PRO TIPS

What to keep in mind.

6 tips from the recipe — small details that make a real difference to the final dish.

1
Scrub clams thoroughly under cold water to remove all sand and grit before steaming.
2
Discard any clams that remain open after a firm tap — they are dead and unsafe to eat.
3
Use a dry, crisp white wine like Sauvignon Blanc; avoid oaked varieties that can overwhelm the delicate broth.
4
Check clams after 4 minutes and remove those that open early to prevent overcooking and rubbery texture.
5
Serve immediately after steaming; clams cool quickly and the broth loses its appeal when lukewarm.
6
If clams are sandy, soak them in salted water (1/3 cup salt per gallon) for 20 minutes before scrubbing.

RECIPE VARIATIONS

Adapt it for your goals.

spicy tomato

Spicy tomato

Add 1 cup of crushed tomatoes and an extra pinch of red pepper flakes along with the wine for a zesty, Italian-inspired variation that pairs well with crusty bread.

herb garden