Steamed Clams

Total Time:
25 min
Prep:
10 min
Cook:
15 min

Yield:
6 servings
Level:
Easy

Ingredients
  • 6 dozen fresh clams (littlenecks or middlenecks, your choice)
  • 3 tablespoons grapeseed oil
  • 4 cloves garlic, chopped
  • 1 large onion, chopped
  • 1 cup white wine
  • 2 cups clam juice or water
  • Chopped parsley leaves
  • Salt and pepper
  • 1/2 cup melted butter (1 stick)
Directions

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.


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4.8 35
Mmmmmmm.........yummy! I used shallots instead of onion.......delicious!!!! item not reviewed by moderator and published
Mmmm good. I also added red pepper flakes, and used Pinot Noir and water instead of white wine and clam juice. item not reviewed by moderator and published
Love the simplicity but great flavor the recipe gave the clams. Added red pepper flakes and some basil. So yummy!! item not reviewed by moderator and published
Amazing! Added red pepper flakes as recommended by others. item not reviewed by moderator and published
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 & 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. item not reviewed by moderator and published
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! item not reviewed by moderator and published
we added a beer instead of water----awesome item not reviewed by moderator and published
Instead of parsley, try chopped celery leaves and add a pinch of red pepper flakes. Use a good crusty sourdough bread for dipping. item not reviewed by moderator and published
Robert the recipe was excelent, my husband who is very fussy realy liked it. thank you item not reviewed by moderator and published
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. item not reviewed by moderator and published
Try adding Celery & Mushrooms to the Onions. They make great flavors w/the Clams! item not reviewed by moderator and published
I used beer and butter to steam my clams I wouldn't cook themany other way. Sset timer for 10 min. item not reviewed by moderator and published
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. item not reviewed by moderator and published
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. item not reviewed by moderator and published
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. item not reviewed by moderator and published
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! item not reviewed by moderator and published
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. item not reviewed by moderator and published
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 item not reviewed by moderator and published
Delicious and easy. Try to use wine and clams juice not water taste better!!! item not reviewed by moderator and published
Absolutely delicious! Easy and IMPRESSIVE. Would definitely use this recipe again. Our house smells divine!!! item not reviewed by moderator and published
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... item not reviewed by moderator and published
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! :-) item not reviewed by moderator and published
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. item not reviewed by moderator and published
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. item not reviewed by moderator and published
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!!! item not reviewed by moderator and published
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 & clams will be used tomorrow night for linguini with clam sauce (with the addition of more garlic1). Try it--you'll love it! item not reviewed by moderator and published
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! item not reviewed by moderator and published
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!! item not reviewed by moderator and published
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. item not reviewed by moderator and published
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 item not reviewed by moderator and published
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. item not reviewed by moderator and published
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. item not reviewed by moderator and published
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. item not reviewed by moderator and published
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. item not reviewed by moderator and published
In a word outstanding. item not reviewed by moderator and published

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