Steamed Clams with White Wine
Plump, briny clams steamed open in a fragrant bath of garlic, shallots, and dry white wine. The shells release their natural juices, creating a light, aromatic broth that begs to be sopped up with crusty bread. A timeless dish that captures the essence of the sea in under 15 minutes.
For 4 servings
- prep · ~20 min
Purge and scrub the clams.
1.Place clams in a large bowl of cool water with a pinch of salt for 20 minutes to purge any sand.2.Lift clams out of water, scrub shells under cold running water to remove grit.3.Discard any clams with broken shells or that remain open after a tap.TIPDon't skip the purge — sandy broth ruins the dish. Use cool water, never warm. - saute · ~4 min
Sauté the aromatics until fragrant.
1.Heat olive oil and butter in a large pot over medium heat until butter melts and foams.2.Add minced shallots and cook until softened and translucent (2-3 min).3.Add sliced garlic and red pepper flakes, sauté until fragrant (30-60 sec). - steam · ~7 min
Steam the clams in wine.
1.Pour in dry white wine and water, increase heat to high, and bring to a boil.2.Add clams, cover tightly with a lid, and steam for 5-7 minutes, shaking the pot once or twice.3.Clams are done when their shells have opened wide, releasing their juices.TIPDon't overcook — clams become rubbery. Pull them the moment they open. - assemble · ~1 min
Finish the broth and discard unopened clams.
1.Remove open clams with a slotted spoon and divide among warm serving bowls.2.Taste the broth and season with a small pinch of sea salt and fresh black pepper.3.Squeeze lemon juice into the broth and stir.4.Discard any clams that remain tightly shut. - serve
Ladle broth over clams, garnish, and serve immediately.
Pour the fragrant broth over the clams in each bowl. Sprinkle generously with fresh chopped parsley. Serve with grilled crusty bread on the side for dipping into the broth.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Purge clams in salted cool water for 20 minutes to remove all sand — sandy broth ruins the delicate flavor.
- 2Only use clams that are tightly closed or close when tapped; discard any with broken shells or that stay open.
- 3Cook the garlic just until fragrant (30-60 seconds) — burnt garlic will overpower the briny broth.
- 4Shake the pot once or twice during steaming to redistribute the clams and ensure even opening.
- 5Pull clams from the pot the moment they open wide — overcooking makes them tough and rubbery.
- 6Discard any clams that remain shut after steaming; they are dead and not safe to eat.
- 7Taste the broth before adding salt — the clam juice is naturally briny and may need no extra salt.
Adapt it for your goals.
Spicy Tomato Broth
Add 1 cup of crushed tomatoes and an extra pinch of red pepper flakes along with the wine for a zesty, slightly thicker broth that pairs beautifully with crusty bread.
Herb & Garlic ButterHerb & Garlic Butter
Swap the parsley garnish for a swirl of compound butter made with minced garlic, chopped tarragon, and a pinch of lemon zest — stir it in at the end for a rich, velvety finish.
Coconut LemongrassCoconut Lemongrass
Substitute half the wine with coconut milk and add 1 stalk of smashed lemongrass and a thumb of sliced ginger for a Southeast Asian-inspired twist.
Dairy FreeDairy-Free
Replace the butter with an equal amount of olive oil or a high-quality vegan butter — the broth stays flavorful and bright without the dairy.
Why this is on our healthy list.
Lean Protein Source
Clams are an excellent source of lean, high-quality protein, with low saturated fat, making this dish a heart-friendly seafood choice.
Rich in Iron and B12
Clams are one of the best natural sources of iron and vitamin B12, supporting healthy red blood cells and energy metabolism.
Low Calorie, High Flavor
This dish relies on aromatic vegetables, wine, and clam juice for deep flavor without heavy cream or excessive oil, keeping the calorie count low.
Garlic for Immune Support
Garlic provides allicin, a compound linked to immune-boosting and anti-inflammatory properties, adding a healthful kick to the broth.
Frequently asked questions
Fresh clams should be tightly closed or close immediately when tapped. Discard any with cracked shells or that remain open and don't respond to a tap.
