Steamed clams with white wine, garlic and butter is the ultimate seafood paradise! Perfectly steamed clams are cooked with white wine, a good amount of garlic, butter and loads of fresh herbs. And don't forget to have extra crusty bread ready to soak every drop of the irresistible broth!
There's a short handful of meals I'll ask for on big celebratory dinner nights. Either Julia Child mussels Mariniere or a French bouillabaisse that is brimming with fresh seafood!
Leave me with a big bowl of steamed clams with white wine, garlic and butter, some crusty bread and a tall glass of chilled Pinot Grigio and I am one happy, possibly slurpy, with buttery clam broth all over me-gal!
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📋 Ingredients
- Fresh Clams: Look for littleneck clams, Manilla clams or "steamers" which are a little larger than the other two varieties. Clams should always be kept cold on ice and cooked the same day as purchased.
- Unsalted Butter: Clams can be salty on their own and I prefer to use unsalted butter to control the salt flavor. You can always add a pinch of salt after cooking.
- Olive Oil: Olive oil is added with the butter for both flavor and so the butter doesn't burn too quickly.
- Shallot: Shallots have a fantastic sweet and flavor and a delicious addition to any seafood recipe. I like adding shallots to Thai coconut curry mussels.
- Garlic Cloves: Steamed clams and garlic are meant to be together! Look for garlic bulbs that have tight cloves, which means it's fresh.
- Red Pepper Flakes: Optional, but highly recommended. If you like a little spice, add a good pinch of red pepper flakes but if you prefer no heat, leave out and the steamed clams will still be absolutely delicious and flavorful!
- White Wine: Use a white wine that you enjoy drinking but if you do need a suggestion, add a crisp dry white wine to the clams, such as Pinot Grigio, Sauvignon Blanc or Vinho Verde.
- Lemon: A good squeeze of fresh lemon juice gives the buttery clams a layer of acidity and brightness. Squeeze fresh lemon juice as soon as the clams open.
- Fresh Parsley: Finely chop a good bunch of Italian parsley leaves and add the fresh herbs as soon as the clams are done cooking.
See recipe card for full information on ingredients and quantities.
💦 How to Clean Clams Before Cooking
Now before we get into making steamed clams, let's talk about how to properly clean clams first. Honestly, it takes longer to clean clams then to cook them, but worth it so you don't bite into a hard piece of sand. Here is detailed guide on cleaning clams.
- Once you bring home the clams, place them on ice and leave in the fridge until you're ready to cook them later (usually on the same day).
- 30 minutes before you're ready to cook, place the clams in a large bowl of cold tap water with a good pinch of salt. This will help the clams spit out any sand that may be inside.
- Right when you're ready to cook, use a clam brush or something similar and scrub the outside of each clam. Then, you're ready to cook!
Once you master how to clean clams (again, easy, just a bit time consuming), you're ready to cook them in any which way. Like my linguini with clams or seafood and chorizo paella!
⏲️ How to Make Steamed Clams
Step 1. Begin by heating a large skillet over medium heat and add the butter and olive oil. Cook until the butter is almost fully melted. Add the chopped shallots and cook for 2-3 minutes, until shallots just change color.
Step 2. Add in the garlic and red pepper flakes and cook for another 1-2 minutes, stirring everything together.
Step 3. Pour in the white wine and let the wine reduce for 1-2 minutes.
Step 4. Add the clean clams and give everyone one good stir and cover skillet with a lid, leaving a small opening so alcohol can cook off. Cook clams until they all open, about 7-9 minutes.
Step 5. Add a good squeeze of fresh lemon juice.
Step 6. Garnish with finely chopped fresh parsley and give the steamed clams a good stir.
📍 Steamed Clam Recipe Tips
- Clams are best enjoyed the same day they are purchased.
- Discard any clams with broken or cracked shells.
- Leave a small opening when placing a lid on the pot, so the alcohol can escape and liquid can reduce slightly.
- Shellfish can be salty as is and I tend to under salt. You can always add more salt, for personal preference.
Recipe FAQs
A good rule of thumb is to use a wine that you enjoy drinking. For these white wine clams, I like using a crisp white wine such as Pinot Grigio, Sauvignon Blanc or Vinho Verde.
Before steaming clams, soak them in a large bowl of cold tap water with a pinch of salt, for at least 20 minutes. This will help the clams purge any sand.
Clams will give off a lot of water when cooked and I suggest covering the pot but leaving a small opening for steam to escape and if you're using wine, for the wine to reduce.
Before cooking the clams, they should be closed. If you see any clams that are open, give them a gentle tap on the counter and they should slowly close. If the clams do not close at all, discard.
🦀 More Clam Recipes
Love this recipe? Please leave a 5-star 🌟🌟🌟🌟🌟rating in the recipe card below & a review in the comments section further down the page.
Steamed Clams with White Wine and Garlic
LittleFerraroKitchen.com
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 ½ 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
Instructions
- 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.
Video
Notes
- Clams are best enjoyed the same day they are purchased.
- Discard any clams with broken or cracked shells.
- Leave a small opening when placing a lid on the the pot, so the alcohol can escape and liquid can reduce slightly.
- Shellfish can be salty as is and i tend to under salt. You can always add more salt, for personal preference.
- For another Seafood recipe with an Italian Spin, try my Halibut Piccata or my Lemon Butter Lingcod.
- If it's a Shrimp dish you want try my Tuscan Shrimp Pasta.
Jen says
what white wine do you recommend? could you use chicken or vegetable broth in place of wine?
Samantha Ferraro says
We use a Pinot Grigio, Santa Margherita is wonderful, The cooking wine should be a wine you would also drink. Yes, you can use stock instead of wine, just add an extra teaspoon or 2 of Lemon Juice for acid. Wonderful questions Jen. Thank you, have a great week, Samantha.
Beth Bolduc says
Great flavor , I used a Riesling in the recipe I highly recommend it !
Samantha Ferraro says
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.
A Hipolito says
Please read all instructions and notes. All information is provided.
All is yummy with the additional of the other sea food. love to cook
Samantha Ferraro says
Well Said A Hip. "Yummy", is the reason we are all here. Have a great weekend, Samantha.