Steamed Clams with White Wine
Tender, briny clams steamed in a fragrant broth of white wine, garlic, and butter. This classic New England dish is perfect for sharing and ready in under 30 minutes. Don't forget the crusty bread for dipping!
For 4 servings
5 steps. 10 minutes total.
- 1
Step 1
- a.Clean and Purge the Clams
- b.First, inspect the clams and discard any with cracked or broken shells. Scrub the outside of the remaining clams under cold running water to remove any dirt or grit.
- c.To purge sand from inside the clams, place them in a large bowl of cold, salted water (about 1/4 cup of salt per gallon of water). Let them soak for 30-60 minutes.
- d.After soaking, lift the clams out of the water with your hands or a slotted spoon, leaving the sand and grit at the bottom of the bowl. Do not pour them through a colander, as this will pour the sand back over them.
- 2
Step 2
- a.Sauté the Aromatics
- b.In a large pot or Dutch oven with a tight-fitting lid, melt the butter with the olive oil over medium heat.
- c.Add the finely chopped shallot and cook, stirring occasionally, until it softens and becomes translucent, about 3-4 minutes.
- d.Add the minced garlic and red pepper flakes (if using). Sauté for another 60 seconds until fragrant, being careful not to let the garlic burn.
- 3
Step 3
- a.Deglaze and Build the Broth
- b.Pour in the dry white wine to deglaze the pot. Bring it to a simmer and use a wooden spoon to scrape up any flavorful browned bits from the bottom. Let the wine reduce by about half, which should take 2-3 minutes.
- c.Add the chicken broth and the cleaned clams to the pot. Gently stir to combine everything.
- 4
Step 4
- a.Steam the Clams
- b.Bring the liquid back to a rolling simmer, then immediately cover the pot with the lid.
- c.Reduce the heat to medium-low and let the clams steam for 5-8 minutes. The cooking is done when most of the clam shells have popped open.
- d.Halfway through, you can give the pot a gentle shake (while keeping the lid on) to help the clams cook evenly.
- 5
Step 5
- a.Finish and Serve
- b.Once the clams have opened, remove the pot from the heat. Carefully discard any clams that remained tightly closed.
- c.Stir in the chopped fresh parsley. Taste the broth and season with salt and freshly ground black pepper as needed.
- d.Ladle the clams and the delicious broth into shallow bowls. Garnish with a little extra parsley and serve immediately with lemon wedges on the side and plenty of crusty bread for dipping.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1Always discard any clams that are open before cooking (and don't close when tapped) or any that remain closed after cooking.
- 2Don't skip purging the clams; it's the most important step to avoid a gritty, sandy broth.
- 3Choose a dry, crisp white wine you would enjoy drinking, like a Sauvignon Blanc, Pinot Grigio, or an unoaked Chardonnay. Avoid 'cooking wine' which is often high in sodium.
- 4Do not overcook the clams, as they will become tough and rubbery. Remove them from the heat as soon as they open.
- 5Serve with crusty bread, such as a baguette or sourdough, to soak up every last drop of the flavorful broth. This dish is also excellent served over linguine.
Adapt it for your goals.
Spicy Chorizo
Add 4 ounces of diced Spanish chorizo to the pot along with the shallots for a smoky, spicy flavor.
Tomato and BasilTomato and Basil
Add a 14.5-ounce can of diced tomatoes (drained) with the chicken broth and substitute fresh basil for the parsley at the end.
Creamy VersionCreamy Version
Stir in 1/4 cup of heavy cream at the very end with the parsley for a richer, creamier broth.
Herbaceous TwistHerbaceous Twist
Add a few sprigs of fresh thyme along with the garlic for a more complex herbal aroma.
Why this is on our healthy list.
Rich in Lean Protein
Clams are an excellent source of high-quality, lean protein, which is essential for building and repairing tissues, supporting muscle mass, and promoting a feeling of fullness.
Excellent Source of Iron
This dish is packed with iron, a crucial mineral for producing hemoglobin, which carries oxygen in the blood. Adequate iron intake helps prevent anemia and boosts energy levels.
Packed with Vitamin B12
Clams are one of the best natural sources of Vitamin B12, which is vital for nerve function, red blood cell formation, and DNA synthesis.
Provides Omega-3 Fatty Acids
Though lower than fatty fish, clams provide beneficial omega-3 fatty acids, which are known to support heart health by reducing inflammation and improving cholesterol levels.
Frequently asked questions
A single serving of this recipe contains approximately 350-450 calories, not including bread for dipping. The majority of calories come from the clams themselves, butter, and olive oil.