Steamed Clams
Steamed clams are a delectable seafood dish that highlights the natural briny flavor of fresh clams, cooked simply with aromatic ingredients to enhance their taste.
This recipe offers a straightforward method to prepare steamed clams, ensuring they are tender, juicy, and full of flavor.
Whether enjoyed as an appetizer or a main course, steamed clams are perfect for seafood lovers looking to savor the essence of the ocean.
Follow this recipe to learn how to prepare a classic steamed clams dish that will impress your guests with its simplicity and deliciousness.
Ingredients
- 2 lbs live clams (such as littleneck or Manila), cleaned
- 2 tablespoons unsalted butter
- 2 tablespoons olive oil
- 4 cloves garlic, thinly sliced
- 1 shallot, finely chopped
- 1/2 cup dry white wine (such as Sauvignon Blanc or Pinot Grigio)
- 1/2 cup seafood or chicken broth
- 1/4 cup chopped fresh parsley, plus extra for garnish
- 1/4 teaspoon red pepper flakes (optional, for heat)
- Salt and black pepper, to taste
- Crusty bread, for serving
How to Make Steamed Clams
Clean the Clams:
Rinse the clams under cold running water to remove any grit or sand. Discard any clams with cracked shells or that do not close when tapped.
Sauté Aromatics:
In a large pot or Dutch oven, heat unsalted butter and olive oil over medium heat. Add thinly sliced garlic and finely chopped shallot. Sauté for 2-3 minutes until fragrant and softened.
Add Liquid and Seasonings:
Pour in dry white wine and seafood or chicken broth. Bring the liquid to a simmer.
Stir in chopped fresh parsley and red pepper flakes (if using). Season lightly with salt and black pepper.
Steam the Clams:
Add the cleaned clams to the pot in a single layer. Cover the pot with a lid and steam the clams for 6-8 minutes, or until all the clams have opened.
Discard any clams that do not open after cooking.
Serve Steamed Clams:
Remove the pot from heat. Use a slotted spoon to transfer the steamed clams to serving bowls, discarding any clams that did not open.
Spoon the garlic and shallot mixture over the clams.
Garnish with additional chopped fresh parsley.
Serve with Crusty Bread:
Serve hot steamed clams immediately with crusty bread for soaking up the flavorful broth.
Chef’s Note
Clam Selection: Choose live clams that are tightly closed or close when tapped. Discard any clams with broken or open shells before cooking.
Variations: Enhance the broth with additional herbs such as thyme or basil, or add a squeeze of fresh lemon juice for brightness.
Wine Substitution: If preferred, you can substitute dry white wine with additional seafood or chicken broth.
Leftovers: Store any leftover steamed clams in an airtight container in the refrigerator for up to 1 day. Reheat gently on the stovetop until heated through.
Nutritional Information (per serving, based on 4 servings)
- Calories: 200 kcal
- Protein: 16g
- Fat: 8g
- Saturated Fat: 3g
- Cholesterol: 50mg
- Sodium: 400mg
- Carbohydrates: 10g
- Fiber: 1g
- Sugar: 1g
Enjoy the simple pleasure of steamed clams, a dish that celebrates the natural flavors of fresh seafood with minimal ingredients. Whether served as an appetizer or a main course, steamed clams are sure to delight with their tender texture and briny taste, accompanied by a flavorful broth that begs to be savored with crusty bread.
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