Steamed clams are one of those dishes that can be a great appetizer or the highlight of a seafood feast. They come together quickly, can be serve hot or at room temperature and seem fancy, but are usually pretty cost effective.
Whether you use frozen clams or have access to fresh ones, these clams steamed with garlic and white wine will turn out wonderfully!
Let’s get started…
Clams are super easy to work with. If you use frozen ones, all you need to do is steam them. No thawing or cleaning required.
If you use fresh clams, simply soak them in cool salt water for an hour, lightly scrub their shells and rinse any remaining sand off before you steam them.
Easy peasy.
Place a large pot over medium heat and add 4 tablespoons of butter, 3 large cloves of finely minced garlic and a pinch of crushed red pepper flakes. Once the butter has melted and the garlic is fragrant, add 2 tablespoons of fresh lemon juice, a cup of dry white wine and your clams.
Cover the pot and steam the clams for 8 minutes. Every minute or so, give the pot a little shake to move the clams around a bit, but keep the pot covered until the 8 minute mark.
Once the clams have steamed for 8 minutes, transfer the pot off of the heat and discard any clams that never opened.
Garnish the clams with lots of finely chopped parsley and lemon wedges and they are ready to enjoy!
These steamed clams are flavorful, fresh and absolutely delicious! Whether you need them as a casual appetizer or a light dish to serve during game night or the first course of a seafood feast, they will be a big hit!
As an Italian, clams were always a part of holiday meals (especially the feast of seven fishes!) and they pair so well with pasta in the southern Italian staple of vongole.
However you decide to enjoy your steamed clams, just be sure to serve them with some crusty bread, because you won’t want one drop of those juices to go to waste.
Buon appetito!
Clams with Garlic & White Wine
Ingredients
- 3 dozen littleneck clams, fresh or frozen
- 4 tablespoons of butter
- 3 large garlic cloves, finely minced
- 1/4 teaspoon of crushed red pepper flakes
- 1 cup of dry white wine (such as Sauvignon Blanc)
- 2 tablespoons of fresh lemon juice
- fresh parsley, finely chopped (garnish)
- lemon wedges
Instructions
- If using fresh clams, soak them in cool salt water for an hour and then scrub and rinse them. Place them in a clean bowl and set aside until you are ready to steam them (if using frozen clams, steam them frozen, no need to thaw)
- Place a large pot of medium heat
- Add 4 tablespoons of butter, 3 finely minced garlic cloves and a pinch of crushed red pepper flakes and cook while stirring for about 60 seconds
- Add 2 tablespoons of fresh lemon juice, a cup of dry white wine and 3 pounds of cleaned clams
- Cover and cook for about 8 minutes shaking the pot occasionally (discard any clams that have not opened after 8 minutes)
- Transfer the pot off of the heat and garnish with parsley and lemon wedges
- Serve with crusty bread
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