These easy steamed clams are prepared in a light garlic, white wine, and fresh herb broth that’s ideal for dipping with crusty bread. Ready in about 20 minutes, this simple seafood dish is perfect for quick weeknight dinners or relaxed summer entertaining.
Easy Steamed Clams Recipe
When fresh littleneck clams show up at the market, they practically beg to come home. Steamed clams are one of the quickest and most satisfying seafood dishes you can make—simple ingredients transform into an elegant plate in minutes. In this version, garlic, a splash of dry white wine, a touch of butter, and bright fresh herbs combine to create a fragrant, light broth that’s perfect for soaking up with bread. Serve as an appetizer or pair with a side to make a full meal.
Why These Steamed Clams Are Worth Adding to Your Menu
I love shellfish in every form—cooked, raw, in sushi or ceviche. Steamed clams cooked in white wine, garlic, and a little butter are one of my favorites. It’s something I enjoy ordering at restaurants, but it’s just as easy to prepare at home. Making it yourself means you control the butter and salt, so you get the same satisfying flavors in a lighter, fresher way.
- Ready in minutes: Clams cook very quickly, making this ideal for busy evenings.
- Simple ingredients: A handful of staples produces an impressive, restaurant-style result.
- Light and flavorful: Garlic, herbs, and white wine bring out the clams’ natural sweetness without heavy sauces.
- Great for entertaining: Serve them in a large bowl for a dramatic starter or casual party plate.
Ingredients You’ll Need
The ingredient list below is concise—see the instructions for timing and technique.
- Littleneck clams: 2 dozen littleneck clams, scrubbed and free of cracks. Discard any that remain tightly closed after tapping.
- Olive oil: 2 teaspoons of extra-virgin olive oil for sautéing the garlic.
- Garlic: 3 cloves, cut into large pieces to flavor the cooking liquid.
- Unsalted butter: 1 teaspoon to round out the broth without making it heavy.
- Fresh herbs: 2 tablespoons chopped basil or parsley to finish.
- Light white wine: 3/4 cup dry white wine (a light Sauvignon Blanc works well).
- Water: A splash (about 1/4 cup) to create extra steam if needed.
How to Make Steamed Clams
This recipe takes just a few steps. Follow the directions below for best results and timing.
- Heat the aromatics: Warm the olive oil in a large, heavy pot over medium-high heat. Add the garlic and cook just until fragrant and lightly golden, about 45–60 seconds—do not burn.
- Add the liquid: Stir in the butter, pour in the white wine and a splash of water, and bring the liquid to a gentle simmer.
- Steam the clams: Add the clams to the pot, cover tightly, reduce heat to medium-low, and steam for 5–8 minutes until the shells open. Remove clams as they open to avoid overcooking.
- Finish and serve: Transfer clams with a slotted spoon to a serving bowl. Strain the cooking liquid and pour it over the clams, then sprinkle with chopped fresh herbs and serve immediately with crusty bread for dipping.
Tips for Prepping Clams Before Cooking
- Buy live, fresh clams: Clams should smell clean and briny, not fishy. Avoid any with cracked shells. Tap clams—if they don’t close when tapped, discard them.
- Soak to purge sand: Put live clams in a bowl of cold water with a pinch of sea salt and soak for 15–60 minutes. Clams filter and will expel sand into the water; rinse and scrub shells after soaking.
- Extra cleaning trick: A few tablespoons of cornmeal added to the soak water can help clams purge more grit.
Steamed Clams
Ingredients
- 2 dozen littleneck clams, scrubbed clean
- 2 teaspoons extra-virgin olive oil
- 3 cloves garlic, cut in large pieces
- 1 teaspoon unsalted butter
- 2 tablespoons fresh basil or parsley, chopped
- 3/4 cup light dry white wine
- Splash of water if needed
Instructions
- Heat a large pot over medium-high heat and add the olive oil.
- When the oil is hot, add the garlic and cook until fragrant and lightly golden, about 60 seconds.
- Add the butter, the white wine, and a splash of water if desired. Bring to a gentle simmer.
- Add the clams, cover tightly, reduce heat to medium-low, and cook 5–8 minutes until shells open. Remove clams as they open to prevent overcooking.
- Do not overcook—the clams will become rubbery if left too long.
- Transfer the clams with a slotted spoon to a large bowl. Strain the cooking liquid and pour it over the clams. Sprinkle with fresh herbs and serve immediately with crusty bread.
Notes
Discard any clams that remain firmly closed after cooking. Most clams from a fishmonger will already be fairly clean; if you collect them yourself, soak live clams in cold salted water for 15–30 minutes to encourage them to purge sand. A few tablespoons of cornmeal in the soak water can help remove grit more effectively.
Nutrition (per serving)
Serving: 1 dozen clams — Calories: 234; Protein: 22.4 g; Carbohydrates: 6.1 g; Fat: 8.5 g; Fiber: 0.2 g.
What to Serve With Steamed Clams
Here are a few ideas to turn this into a full meal or a balanced menu.
Angel Hair Pasta with Zucchini and Tomatoes
Cucumber Tomato Salad
Sourdough Bread
Panzanella (Tuscan Bread Salad)
Storage and Reheating
- Refrigerator: Best enjoyed right away, but leftovers can be stored in an airtight container for up to 1 day.
- To reheat: Warm gently on the stovetop until heated through. Avoid reheating for too long to prevent rubbery clams.
More Seafood Recipes You’ll Love
- Drunken Mussels
- Shrimp Piccata Foil Packets
- Lobster Rolls
- Seafood Boil (One Pot)
- Clam Chowder