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When it comes to clams there are only two camps. You either really really love them or you really really hate them. As for me I love clams – always have, always will. Growing up in the Puget Sound we would go clam digging as kids spending hours looking for those suckers. At the end of the day my mom would prepare our loot by steaming clams and us kids would slurp the savory broth till the lost drop. We would collect all the empty shells, wash them (or not wash them), and store them in a secret box as our treasure. Those were the good old days. Last time I went clam digging was with my husband before having kids. Lets just say it wasn’t as nearly as fun as I remember as a kid, but eating them these days is just as comforting and delectable.
My favorite method of preparing and eating them is rather simple and very quick. I like to steam clams in butter, garlic, white wine, and finish it off with some chopped parsley and lemon wedges. Chopped parsley adds a little earthiness and the lemon slices adds a bit of zest. But in all honestly, neither is as important compared to the butter, garlic, and wine.
Steamed clams make a great starter dish. Or, if you’re like me, the only dish…the main dish (do not come between me and a bowl of steamed clams, or you might… you might get hurt – just sayin’). I told you I really really loved clams. 🙂 Anyway, I think you get the idea. Enjoy!
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Steamed Clams in White Wine, Garlic, and Butter Recipe
Serves 2-4 people as an appetizer
Ingredients:
3 tablespoons butter
3 cloves fresh garlic, minced
1/2 cup dry white wine or dry Vermouth
2 pounds of clams (Littlenecks or Manilla), rinsed and cleaned
3 tablespoons fresh parsley, chopped
*optional 1 small lemon cut into wedges
Directions:
Melt butter in a medium pot over medium heat. Add garlic and cook for 2-3 minutes until garlic is fragrant but not burned. Add wine and increase heat to medium-high until wine is brought to a simmering boil. Add clams and cooked covered for 5-7 minutes, stirring occasionally, until clams have opened. Discard any clams still closed. Add parsley and give the pot a quick stir. Transfer clams and broth to a large serving bowl, serving with lemon wedges on the side. Enjoy!
PS: Don’t forget to have some crusty rustic bread to dip into the clam broth – don’t ask questions, you’ll thank me later.
Katherine says
Was raised on clams…forgive me, the canned variety in a sauce. I finally got brave enough in my late 30’s to not only invest in fresh, but used your very simple recipe with a crusty loaf. Sweet-mother-of-pearl! This is just perfection. I think that when ingredients are few, one should use quality ingredients. I decided on this before attempting this other-worldly dish. Good butter, great wine, and super fresh parsley. Very fresh clams are a no-brainer. I bought 3lbs. of fresh from my local gourmet butcher when I made this recipe & only 2 clams out of the whole bunch did not open. I am freezing the left over broth, although I cannot decide yet what to do with it yet….Chowder maybe?? Praise to ALICE!!
Emily says
Hi! I used this recipe to as a guide and my meal was delicious! I served the clams and sauce over linguine. My experience is documented below:
http://recipesistolefromyou.tumblr.com/post/8021916797/steamed-clams-in-a-white-wine-sauce
Thanks for the guidance!
Kristin says
Great recipe! I am out on Block Island, had a few people over, sat on the deck and everyone enjoyed these great clams.
Melissa says
Thank you for this recipe! I was craving simple clams in white wine/butter/garlic and all the recipes I looked at were not so basic, with lots of things going on. There is a time and a place for that. However, tonight, I just wanted the simple, perfect clams. I am eating them right now! Had to stop in the middle of the bowl to thank you, and to make the experience last longer as I am scarfing them down.
Eddie says
Followed your recipe and loved it! Last time I had clams, was almost twenty years ago….can’t wait that long again!
Lee Marshall says
Trying this recipe for the first time. I am not a fan of muscles, but do like clams. I have always made them with white wine, but have never tried them with dry sherry. I am doing that tonight. The recipe sounds amazing and cant wait to taste.
Great pics too btw.
Mindy says
I just Googled steamed clams and found yours. I’m making these for dinner tonite – and they’re even from Puget Sound! Your pictures are beautiful. I’m looking forward to poking around the rest of your site.
Alex says
Wonderful recipe. I moved to Seattle 2 years ago and have become addicted to clams fixed this way, and yes a cool glass of white wine is perfect!!!
Thanks
j casanos says
Let me tell you, by far one of the greatest easiest recipes that I have ever cooked. The steamers were incredible, thank you so much for letting us copy it.
Sean says
Had to try this recipe. I loved it, as well as everyone else who tried some. This recipe even converted some people who were not fans of clams to become fans. Delicious!
Erina says
These look great! (and fab pictures too, btw!)
Here’s another fave recipe of mine for steamers.
Steamer clams with dill, white wine and butter
http://wp.me/puWta-5p
The Art of Doing Stuff says
I can’t even begin to tell you how much I wish I liked clams. I wish I liked clams almost as much as I wish I liked mushrooms. They’re 2 things that always look so good and have so much versatility yet … I dunna like them. I even bought a copper cataplana in Portugal hoping one day I’d get over my aversion to clams. It happened with asparagus when I was about 18, so why not clams when I’m … Oops gotta go. 🙂 This recipe looks great. I may just give it a shot.
Lara Alexander says
What beautiful photos! I am a 5th generation Seattleite, so of course I love our region’s seafood! My sister worked on a mussle farm over the holidays and so the family got to indulge all winter. Thanks for sharing.
Ann says
Wow, don’t those look delicious. My husband and I are both lovers of clams and your post reminds me that we haven’t had them recently. That will have to change. I usually make them and toss with pasta. I think I will make your recipe this week. Thank you.
Ann
amelia says
Hello Alice!
Finally “met” your blog 🙂 I participated in the Saveur contest and saw your “win” there: congrats: awesome photo.
I love clams cooked this way. In Italy we eat them tossed with spaghetti “al dente” and drink with a cooold white wine – preferabbly overlooking the sea!
Nice to meet you!
Amelia from http://www.ztastylife.com
jo says
Actually there is nothing simplier and tastier than steamed clams with white wine. Yummy and great clicks.
Kath says
I love steamed clams, and yours look lovely! Great photos!
Mike says
Thanks Alice! You read my mind. I was just talking to someone the other day about loving clams, but have not had them in 20+ years. Looks like it will be part of dinner soon!
Charmaine says
Yum! Husband and I ALWAYS order steamed clams at a restaurant. Will definitely try this soon!
kathy says
Clams are my second favorite next to mussles. But can I use mussles instead? 🙂
Julie F says
I love clams, but I’ve always been nervous about making them at home.. mainly because I’ve never tried it… but this looks totally doable. Thanks for posting the recipe!
Maggy @ Three Many Cooks says
I am in the “I love clams” camp too! Fresh and delicious. Great recipe, beautiful photos. Now I know what I’m doing this weekend 🙂
Rose @ The Bite Me Kitchen says
Mmmm this is one of my favorite meals! Paired with a cool glass of white wine – even better 😀
Jessica @ How Sweet says
This makes me want to go to the beach! I love clams!
Kathryn says
Oh man, this is the perfect post.
I’ve never been a huge seafood person. EXCEPT for wild, Pacific Salmon (I was spoiled, I grew up in Kodiak, Alaska and the north Oregon coast, two of the best places to catch Salmon!) and clams. I could eat both for days.
I think the past three times the boyfriend and I have gone out for a nice dinner I’ve gotten linguine with a pound or more of Willapa Bay clams prepared this same way. Delicious!