steamed clams

This steamed clams recipe is fresh shellfish cooked with garlic, butter, herbs and lemon. An easy and elegant dish that makes for a lighter main course or unexpected appetizer offering. 

Steamed Clams

butter

garlic (minced)

red chili flakes

white wine

clams (cleaned)

salt and pepper

lemon juice

herbs

herb sprigs and lemon wedges

Heat a large pot over medium heat. Add the butter and melt it.

Add the garlic and chili flakes and cook for 30 seconds, stirring constantly.

Add the white wine and bring to a simmer; do not boil.

Place the clams in the pot, then season with salt and pepper to taste. Cover the pot, then simmer for 7-9 minutes or until clams have opened. Discard any clams that are still shut.

Stir in the lemon juice and herbs. Serve immediately, garnished with herb sprigs and lemon wedges if desired.

https://content.jwplatform.com/videos/o8KX4IxD.mp4

This steamed clams recipe is fresh shellfish cooked with garlic, butter, herbs and lemon. An easy and elegant dish that makes for a lighter main course or unexpected appetizer offering.

Quick and easy steamed clams with garlic butter and wine recipe is a fantastic 20 minute dinner.

Steamed Clams with Garlic Butter and Wine

Littleneck clams

Tablespoons garlic, finely minced

Chardonnay, (Choose a buttery Chardonnay for rich sauce)

lemon juice,

Tablespoons Italian parsley, (finely chopped)

lemon,

In a large heavy saute pan melt 3 tablespoons of the butter Add garlic and saute for 30-40 seconds until the garlic smells fragrantAdd wine and lemon juice and bring to a boilAdd clams and the remaining butter. Cover with lidSteam for about 8 minutes. Check to make sure your clams have opened.

Remove from heat and remove any unopened clamsSprinkle with 1 tablespoon of parsleyTransfer to a large bowl or serve in the saute pan  Serve with lemon wedges and extra 1 tablespoon of parsley on the side

Small, sweet clams are cooked in a garlicky white wine and cream sauce to create the best sauce for sourdough bread dipping.

How to Make the Best Steamed Clams

butter (, divided)

garlic

green onion

clams

chicken bouillon cubes chicken broth

lemon

cream

parsley

In a large sauté pan over medium heat, melt 2 tablespoons of butter. Add the garlic and green onion and cook for 3-5 minutes or until softened, stirring occasionally. Add the cockles and cook for another 5 minutes. Add the white wine and bouillon cubes with water or the chicken broth. Bring to a boil then reduce to a rolling simmer and cook until the clams open up, stirring occasionally. Remove from the heat and stir in the lemon juice. Add the remaining tablespoon of butter and the cream and stir. Garnish with parsley and serve immediately. Serve with sourdough bread.

Steamed clams, prepared Mediterranean-style in white wine broth with onions, garlic, bell peppers and fresh herbs. It&#039;s important to clean the clams well before you cook them. Clams will cook quickly, and they area ready when the majority have opened up. Serve with your favorite crusty bread to sop up all the goodness!

Mediterranean-Style Steamed Clams Recipe

Extra virgin olive oil

onion

green pepper

½ red pepper

Salt and pepper

tomatoes (chopped)

cumin

½ tsp smoked paprika

red pepper

dry white wine

water

littleneck clams

Sort through clams and discard any already open ones that won&#039;t close.

Prepare three large bowls, fill two of them with cool water and add a good amount of salt to each (1/3 cup of salt to 1 gallon of water). Fill the third bowl with water but NO salt this time.

Clean the clams. Put the clams in the first bowl of cool salted water and set them aside for 20 minutes or so. Transfer the clams to the second bowl, making sure to discard any clams that are open ( and, of course, discard the dirty water from the first bowl). Set aside for another 20 minutes or so. Using a small brush, scrub the clams clean and transfer them to the last bowl of unsalted water. Allow them another 20 minutes or so. Transfer the clean clams to a tray and cover with a damp towel. (It helps to add some ice to the water bowls to keep them cool water; alternatively, you can place the bowls in the fridge) (see notes for a shortcut)

Make the white wine broth. In a large Dutch oven heat ¼ cup extra virgin olive oil over medium heat until shimmering but not smoking. Add the onions, peppers, and garlic. Season with kosher salt and pepper and cook for 5 minutes or so, tossing regularly and making sure the garlic does not burn. (See note, if you want to add Spanish choriz)

Stir in the tomatoes and add the cumin, paprika and red pepper flakes (or Aleppo pepper). Pour in the white wine and water. Raise the heat to bring the liquid to a gentle boil. Cook for a few minutes until the tomatoes soften a bit (about 5 to 7 minutes). Add another pinch of salt, if needed.

Steam the clams in the white wine sauce. Lower the heat back to medium and add the clams. Cover with a lid and cook until the majority of the clams are open (anywhere from 7 to 10 minutes) Discard any clams that are still closed.

Turn the heat off. Add the green onion and parsley.

Serve immediately in bowls with a side of your favorite crusty bread.

My family loved it. Very light and fresh. I added a scoop of brown rice that had vegetables in it. We are switching to a Mediterranean diet due to health issues. This was an excellent recipe to kick it off!

I make these once a week! Thanks for such a brill recipe!

Delicious! I could not find chorizo, but really, it did not need it. The broth was rich and flavorful, will definitely make it again.

Fantastic and healthy dish! I added the Spanish chorizo, grilled some rustic bread &amp; opened a fantastic minerally Italian white wine = Heaven.
Don't be afraid of the clams! She gives perfect clear step by step direction.

WOW what a flavorful dish. I can see why the mediterranean diet is SO POPULAR ... so much delicious whole food - real ingredients. We're regulars at your website. Thanks for this awesome recipe!

DELICIOUS!  Perfect New Years Eve dish.  Can't wait to prepare these for friends.

Couldn’t find clams and made it with mussles. 5* rating is not enough! It was extraordinary! The downside of it is that my family doesn’t want to eat this outside our home anymore so I’ll be making it again and again :))

https://content.jwplatform.com/videos/dXsYvy65.mp4

This recipe & tutorial will guide you through everything you need to know. Which clams to use? How to clean them? And most of all, how to prepare them Mediterranean-style in my delicious white wine broth with onions, garlic, bell peppers and fresh herbs!

Steamed Clams Recipe

My Steamed Clams Recipe is simple yet elegant, perfect for any occasion. Make this steamer clam recipe tonight in under 30 minutes!

Steamed Clams Recipe in Buttery White Wine Sauce

lemons

black pepper

Preferred bread

Prior to cooking, be sure to rinse the clams. Place them in a large bowl with water and let them sit for 15 minutes. Drain and rinse to get rid of any sand.

In a deep skillet (or pot), begin to melt 3 tablespoons of butter. Add minced garlic and white onion. Saute until onions are tender and fragrant.

Add white wine, remaining butter and clams. Bring to a gentle boil. Cover and continue to cook for another 8-10 minutes (or until the clams have opened).

Remove from heat and top with the juice of 1 lemon, fresh parsley and pepper.

Serve with bread and additional lemon wedges.

I've always been nervous to try out clams, but these came out so good and it was so easy to make!

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Top 5 steamed clams recipes from across the web

The most viewed steamed clams recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Steamed Clams

Steamed Clams with Garlic Butter an...

How to Make the Best Steamed Clams

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Steamed Clams Recipe in Buttery Whi...

The most viewed steamed clams recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine