Steamed clams are cooked together with wine wine, garlic, a touch of butter and loads of fresh herbs. And have extra crusty bread ready to soak up the delicious broth.
Prep time: PT40M
Cook time: PT10M
Total time: PT50M
Rating
4.79 stars (106 reviews)
Keywords
clams, how to cook steamed clams, steamed clams, steamed clams with white wine
Ingredients
4 tablespoons unsalted butter
2 tablespoons olive oil
1 small-medium sized shallot (chopped finely)
2-3 large garlic cloves (chopped finely)
1 teaspoon red pepper flakes (optional for heat)
1 1/2 cups white wine
2 pounds clams (littleneck, or manilla clams, cleaned and scrubbed)
Juice of 1 lemon
Small bunch of fresh parsley leaves (roughly chopped)
Categories
Appetizer
Cuisine
American
Steps
Begin by heating a large skillet or pot over medium heat and add the butter and olive oil. Cook until the butter is almost fully melted.
Add the chopped shallots and saute for cook for 2-3 minutes, until shallots just change color but not browned. Add in the garlic and red pepper flakes and cook for another 1-2 minutes, stirring everything together.
Pour in the white wine and cook for another 30 seconds to 1 minute to reduce the wine slightly. Then add in the cleaned clams and give everyone one good stir.
Cover the skillet or pot with a lid, leaving a small opening so the alcohol can cook off. Cook clams until they all just open, about 7-9 minutes.
Once done, turn off the heat and add the fresh lemon juice and fresh herbs. Give everything one more good stir and serve with crusty bread.
Nutitrion
Serving Size: 1 serving
Calories: 275 kcal
Carbohydrates: 5 g
Protein: 5 g
Fat: 19 g
Saturated Fat: 8 g
Cholesterol: 41 mg
Sodium: 220 mg
Sugar: 1 g
Reviews
Laurie K on 2026-05-21 (1 stars): The shallot ruined it. I pulled all my clams out of the sauce, then heated some butter and mixed with garlic powder and salt. Squeezed lemon and it was back to being tasty. For a quick fix this worked and it was super tasty.
Mary McSorley on 2026-03-16 (4 stars): This was almost 5 stars, but my lemon must have been super juicy because that was too strong of a flavor. Good simple basic instructions though, and I appreciate that a lot. Next time I’ll just use 2 tblsps of lemon juice, I think that would be plenty. Thanks!
Lejla on 2026-01-13 (5 stars): Excellent recipe. Would definitelly do it again. It's a winner chicken dinner!
April Crockett on 2025-12-31 (2 stars): no bueno. we had amazing quality clams and the seasoning in this recipe was not sufficient to bring out the flavor; we ended up with bland broth for dipping- huge bummer. We had 2, 5-lb bags and luckily redeemed the second batch with good quality SALT, pepper, bacon, tomato, arugula. Anytime I see recipe testers say "I tend to under-salt" beware. Salt is the mother of flavor.
cathy on 2025-09-01 (5 stars): What is good to serve with these clams?
Samantha Ferraro on 2025-02-11 (5 stars): Excellent Beth, We happen to have an open bottle of Riesling in the frig, sounds like a trip to Taylor Shellfish Farms is in order today. Have a wonderful week, Samantha.
Beth Bolduc on 2025-02-10 (5 stars): Great flavor , I used a Riesling in the recipe I highly recommend it !
Samantha Ferraro on 2025-02-08 (5 stars): Well Said A Hip. "Yummy", is the reason we are all here. Have a great weekend, Samantha.
A Hipolito on 2025-02-08 (5 stars): Please read all instructions and notes. All information is provided.
All is yummy with the additional of the other sea food. love to cook
Kristin on 2024-11-09 (5 stars): Was very good, we ate a whole bag of little necks
