Steamed Clams

Total Time:
25 min
10 min
15 min

6 servings

  • 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)

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

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