Steamed Clams

fresh clams (littlenecks or middlenecks, your choice)

grapeseed oil

garlic, chopped

onion,

white wine

clam juice

parsley leaves

Salt and pepper

butter (1 stick)

Wash the clams thoroughly and remove any blemishes. They should have no odor. Heat oil in a large saucepan (with a cover) over medium heat and cook garlic and onion until translucent. Add the wine and let cook for a couple of minutes to combine the flavors. Add the clams and clam juice (or water) and cover the pan for about 10 minutes until the clams open. Discard any clams that do not open and remove clams to serving bowls. Season the juices in the pan with salt and pepper to make a sauce. Pour the sauce and melted butter over the clams.

Family favorite.  Serve with crusty bread or pasta to enjoy the liquid.

Tasty, salty, easy. Dip your bread into it good.

So delicious. I was very impressed with this recipe. Just be sure and have crusty bread, the first time I made it I didn’t have any and we made a croissant and it didn’t work great but the clams were superb.

Really, really delicious. Only wish I had thought to buy some crusty bread to dip in the juices. Next time I won't forget!

This has been my go to recipe for steamed clams. Simple and delicious. Last night I decided to try a few changes. I loved my results. 1 inch canola oil in large frying pan, 2 shallots cut up, 4 chopped garlic cloves heated until translucent. add the cup of white wine. cook a couple minutes to blend flavor. Add your clean clams, and the 2 cups water.  Put in the stick butter, cut small. add several slices of lemon, red pepper flakes, fresh parsley, 2 twigs of rosemary, cook until they open. This broth turned out delicious! Pour the broth over your serving bowls of clams. Have good crusty bread. It sops up that broth and is delicious! Just a few subtle changes can give you a good result. Irvine's recipe will remain as my staple, but it's nice to know you can try a few changes.

These were awesome.  I cooked them in an aluminum pan on the grill since it was summertime and they took longer then 10 minutes.  Served with italian bread for dipping.   Just perfect!

I can always depend on Robert Irvine for the best recipe!!!

Mmmmmmm.........yummy! I used shallots instead of onion.......delicious!!!!

Mmmm good. I also added red pepper flakes, and used Pinot Noir and water instead of white wine and clam juice.

Love the simplicity but great flavor the recipe gave the clams. Added red pepper flakes and some basil. So yummy!!

Amazing! Added red pepper flakes as recommended by others. 

Very good recipe, however did a little tweaking for my taste: After washing the clams under running cold water, I soaked them in cold water &amp; salt for 2 hours at the bottom of the refrigerator. The clams will wake up and start rinsing. You will notice this when you dump the water, you will see clam waste. When you add the wine, wait for the alcohol to evaporate before adding more ingredients. Do not add salt. Save it for the end if you feel it needs some more. I used 3 bottles of clam juice. I did not add butter. Instead I ended up with a very tasty clam broth. Your heart and arteries will thank you.

My husband said this was better than restaurant quality!  Here are the things I used and slightly changed.  I didn't have clam juice, but I had 2 small cans of chopped clams in clam juice.  I drained the juice and put the clams in the fridge for leftovers.  That equalled 1 cup of clam juice to which I added 1 cup of water.  I went with the beer instead of wine, but think I will try wine next time.  I used butter instead of oil to cook the garlic and onions. I also added red pepper flakes to cook with the garlic and onions.  when I added the clams and juice mixtures to the pan, I also added the juice from half of a lemon, and one diced romano tomato.  (Loved that!  I also used basil instead of parsley.  After eating and thoroughly enjoying the clams, I took all the remaining juice and put the previously mentioned chopped clams from the cans into it.  This will be used to put over linguini tonight!

we added a beer instead of water----awesome

Instead of parsley, try chopped celery leaves and add a pinch of red pepper flakes. Use a good crusty sourdough bread for dipping.

Robert the recipe was excelent, my husband who is very fussy realy liked it. thank you 

Very tasty but wayyyy to salty??? Cant figure out where the salt came from.. I did salt a very little, but next time I will taste the broth before I salt.  My bad.

Try adding Celery &amp; Mushrooms to the Onions. They make great flavors w/the Clams! 

I used beer and butter to steam my clams I wouldn't cook themany other way. Sset timer for 10 min.

I followed the recipe exactly and although it was good I still prefer olive oil and an addition of chopped celery. I also prefer not to add the butter to the broth but just dunk each individual clam in melted unsalted butter.

I used butter instead of oil and beer instead of white wine. Its a lot more fragrant with beer. Skipped the water. Came out insanely good.

My husband loves these!  I added slightly more garlic and used water because I didn't have clam juice.  Oh and I just used vegetable oil, cause it was all I had.  There was tons of good broth to dip crusty bread in.

This was very easy and fast to prepare.  I did follow the recipe, except for adding more garlic, and used 2 cups of clam juice.  The broth was tasty, but not concentrated enough for me.  Since the clams give off so much juice on their own, I will cut down the addition to 1/2 cup next time.  Definitely use bread to sop the broth up!

I read all the previous reviews and made this dish with a combo of shallots and green onion, basil and red pepper flakes.  It was absolutely fantastic and I believe that the next time I make it I will serve it on linguine.

THE BEST STEAMED CLAM RECIPE EVER!!!!THANK YOU SOOOO MUCH!!!! Although the original recipe looked excellent, I did make just a couple of adaptations for personal preference, (or due to unavailablity of 2 items. I substitutely olive oil for grape seed oil, and Kitchen Basics Seafood Stock for clam juice due to unavailability. Used the tips of green onions instead of "regular onions", 1/2 cup white wine (instead of 1 cup, and 1/2 stick of butter (instead of a whole stick. Cooked this in my large Cephalon cast iron pan exactly as written. WOW!!! BEST I've ever made. Close to my favorite restaurants on the coast. (and I live in southern Colorado!! THANK YOU SO MUCH!!!  P.S. Over time I have found it seems best to NOT microwave clams, as they just don't cook as delicately, and seem more rubbery, even if not over cooked. Bonnie

Delicious and easy. Try to use wine and clams juice not water taste better!!!

Absolutely delicious!  Easy and IMPRESSIVE.  Would definitely use this recipe again.  Our house smells divine!!!

Growing up on the coast we LOVE fresh clams. We love the big ones! This is one of the easiest, best recipes I have come across in years. Your home will smell live heaven- or a good beach vacation...

I rank this as one of THE best steamer recipes, and would not hesitate to make again, even for visiting heads of state (should any ever arrive in CT!).  My wife however, who calls herself a 'purist', enjoyed it very much, and would eat again, but prefers steamers steamed just in water!  I just don't know what she's thinking, this was that good!  :-)

I used butter for the onions and garlic instead... and instead of parsley I used fresh basil and rosemary and lemon zest salt and pepper.  Came out delicious.  

These are the best steamed clams I've ever made or eaten, even better than the steamed clams served in seaside restaurants. The broth, which I served with linguine,  is to die for. The clams were tender, simple to prepare, and so flavorful. I forgot to purchase clam juice (how'd I do that?) so I was forced to substitute with chicken broth --I figured this would be more flavorful than water-- and guess what? It was fabulous. My family is still raving, and all my other steamed clam recipes just went into the trash. This one's a keeper.

Absolutely Yummy!!!!  These are the best and most flavorful clams I ever cooked.    My 8 year old told me that these are better then the ones in a restaurant.  I have made them a few times, and they get rave reviews.  I am making them again this weekend for friends and serving  the clams over linguine with all the juices.  You can not go wrong with this recipe - they are fool proof, flavorful and so freaking delicious!!!  

Previously I'd just steamed clams with water but was looking for a different method.  This one was easy, and the result was fantastic.  Leftover liquid  &amp; clams will be  used tomorrow night for linguini with clam sauce (with the addition of more garlic1).  Try it--you'll love it!

I halved the recipe and followed it exactly except I added crushed red pepper when sauteeing the onion/garlic as previously suggested (yum!), and I accidentally forgot to half the amount of wine. Oops! Still was awesome and I kind of liked the pronounced white wine flavor! Might add more white wine than suggested next time (though maybe not double :)  I don't know what the previous reviewer who said this was bland was talking about. Perhaps they used water instead of the clam juice? Regardless, this was super easy and absolutely delicious! I served it with hunks of baguette to soak up the juice. Delicious!

This was a great recipe.  I only had two pounds of clams.  I used all butter and added a tablespoon of dried taragon (my husband thought it could use a little more), plus 1 cup chardonnay and about 1/2 cup clam juice.  I like the idea of a adding red pepper flakes - thanks Doug in Mukilteo.  If you use fresh taragon, you will need to double the amount - it adds great flavor!!

We live in the Pacific Northwest and have grown an attachment to Ivar's acres of clams -this was better.  Added red pepper flakes and some crushed fennel - made the best steamed clams we have ever had.

I grew up in Ohio (by the lake) but my Pop did a clam bake every year. He made a steamer out of a copper wash tub ( which I now possess) and everything always tasted so good. Hmmm, I think there may have been some adult beverages going on too.  This recipe tasted like those old days back in timberlake, and simple too! Thanks Robert

I thought the broth was going to be super favorful, but instead was like flavored water. The clams came out ok and had flavor, but the broth was a waste. I think next time I would use more spices so that the broth comes out more flavorful.

I live right on the water and eat clams on a regulary basis and have made many different clam dishes and this one by far is the best. i will keep making it.

I made this last night for a small party and it was fantastic!  Everyone loved it.  The only change I made was to use shallots (had them on hand)instead of onion and added red chili flakes (we all like our food spicy).  It was so easy and absolutely delicious.  Thank you, Robert.

these were the best littlenecks I have had. Made them for a dinner party and had to copy the recipe for them. I did add a dash of Pernod, some fresh tarragon and crushed red pepper flakes to add more flavor because these people like their flavor. I saved the leftover broth to use for a chower base. Try this, you won't be disappointed.

steamed clams

Prep Time: 10 minutes

Cook Time: 15 minutes

Total: 25 minutes

Servings: 6

Author : Robert Irvine

Ingredients

Instructions

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