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Steamed Clams Recipe

Steamed Clams

Copyright 2006, Robert Irvine, All Rights Reserved

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Rated: 5 stars out of 5Rate This RecipeRead users' reviews (29)

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Average Rating:

Total Reviews: 29

Showing 11-20 of 29

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  • on July 16, 2011

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    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.

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  • on July 04, 2011

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    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

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  • on April 15, 2011

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    Delicious and easy. Try to use wine and clams juice not water taste better!!!

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  • on March 30, 2011

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    Absolutely delicious! Easy and IMPRESSIVE. Would definitely use this recipe again. Our house smells divine!!!

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  • on March 04, 2011

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    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!!!

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  • on October 30, 2010

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    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...

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  • on June 23, 2010

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    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! :-

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  • on June 09, 2010

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    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.

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  • on April 27, 2010

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    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.

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  • on February 15, 2010

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    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!

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