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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.
Brett Hayes says
Hey, I used this recipe tonight for some littlenecks I got from Whole Foods in DC. $10.80 for 24. It was perfect, I was weary about using that much butter, but wow. And the garlic and white wine was perfect. Thank you so much for posting this, it made for an awesome, easy, cheap dinner tonight, not to mention many more to come! Cheers, Brett
ABC says
Do I use salted butter to give the serving some taste?
Donelle says
I have always been that same way with clams…my bowl of steamed clams is MINE everyone back away! Haha. Thanks for the recipe!
kristin says
These were awesome!
Thank you!
James says
Looked up this recipe while shopping for supplies and used it with some fresh clams, butter and white wine. I wanted a bit more broth so I added more wine and another tablespoon of butter then simmered until the “wine” taste wore off. This was a great, quick recipe that turned out terrific. Sliced up some French bread and baked until crisp with some butter and seasoning and it turned out great with the clams.
Rob says
what exactly is a gourmet butcher lol
Brad says
I am currently living in the Puget Sound area and am planning a trip to go clamming tomorrow. Love the recipe. I am always trying different ways to try fresh clams… This year has been a very successful clamming experience, introduced fresh clams and oysters to my son and he is enjoying them more than I. Thank you for the original post and the many comments over the duration of time…..
sheila says
Ahhhh I see the pds thanks mucho…let ya know wut the hubby thinks as I do not eat them lol
sheila says
Trying this gor the first time for the hubby…Just wish it showed how many pds this calls for
Ellen says
Tried this recipe tonight and it was wonderful! Thickened the left over sauce and made pasta. Wonderful!
Alice Currah says
Glad you and your husband enjoy them so much!
Lisa says
This is the fifth time I am making these. Every time I ask my husband if he wants to try a different sauce he says no. I do clams for me and mussels for him. Make artichokes on the side and dip that in sauce. And trust her with the crusty bread! A must have!!!
Anne says
Andrea, I live in forks also and I had to laugh when I read your post. The 15 is the limit on razor clams and butter and steamers are by the pound/or bucket. Not sure if anyone cleared this up for you. There is something that looks like a steamer, but is a horse clam and the shells are darker and the limit is 7. If you get a guide, it shows the different ones.. I am making this recipe tonite, the steamers are on sale at Thriftway until tomorrow
seline says
hi!
Love ur recipe …
but can i use rice white (米 酒)instead?
Andrea says
I have a question regarding clams. I recently took my 10 year old clamming for the first time. We live out on the Peninsula by Forks, Wa. We moved here, so were not from here and clamming is new to us. So I had to get a fishing license and I was told I could only collect 15 clams. My son could also collect 15. We decided (unwisely) I think to only keep the largest clams we found, since 15 small clams is really not enough to make a meal out of. I brought home our 15 each limit and steamed them. I used Garlic and white wine. I found that the large clams didn’t taste as good as small ones. I also found them strange to eat. I have always enjoyed steamed clams but didn’t know what to do with one the size of my hand. The sand alone in the belly of that clam was pretty massive. So my question is this: what recipe could I use for Large steamed clams? Is there another way to prepare them after steaming them to make them taste better? Any ideas?
Victoria says
I think this is the best way to cook clams. I’ve tried them various ways and sometimes I use Asian flavors (soy sauce, sesame oil, chili, green onion, rice wine vinegar etc) to make something a little different. But I always come back to the butter, wine, garlic, lemon, parsley clams recipe because it seems to be the perfect way to bring out their yummy clam flavor! I like French baguette bread on the side too to mop up all the lovely juices. Yummy!!!!
KathyL says
We just tried this recipe…let me say, OMG! This is INCREDIBLE YUMMY GOOD…PERFECT!! I did not change one thing and it is WONDERFUL! I am from Federal Way, WA and have eaten many little neck clams and this recipe is PERFECT!! We will definitely use it again. At first, I did not think it yeilded enough broth to did sourdoughbread for the two of us, but it did. We had steak, roasted asparagus and these yummy morsels, and it was plenty for two! We used 2# total, and I could have eaten the whole 2# myself! The shells were alittle thicker than the PNW ones, so we needed to cook about 10mins (ours came from Sonora, Mexico). I would probably use unsalted butter next time, but other than that, this recipe was PERFECT!!! We just returned from San Diego where we paid $18 PER bowl, and our clams tonight were on sale at Bashas in Phx for $2/pound, so we SAVED ALOT!! Wine even had a $1 off coupon! Need I say more on how perfect tonight was?!?!?! THANK YOU!!!
Deb says
I just bought some fresh clams and mussels, and wanted to know if this recipe works for mussels too?
Jean F says
We recently moved to the the PNW. Today I toodled on over to Central Market and bought me 3# of manila clams. Trying your recipe. I’m figuring we can do better at home versus a restaurant. I’ll be making a couple variations (shallots in addition to the garlic and a few flakes of red pepper to kick it up a notch). I’m *so* looking forward to this…
Shannon says
Sounds good except one problem, What type of white wine? There are obviously many types, and I was curious as to which one worked out. Just as there are many different types of reds
joseph bailey says
i made a variation of this by just adding mushrooms and heavy cream. OMG so EFFing good
Monaliza says
Hi Alice, I have to say, your recipe was so good! This was my first time doing any kind of recipe for steamed clams, and decided to go with your recipe. Omg, it was so GOOD!!! My husband and I ate the whole thing. I suggested to him that we do this weekly and he quickly agreed, so we are saving this recipe. Thank you so much for sharing it!!!
Jody says
Great recipe. So so good. Much better than our local seafood restaurants, and we live on the coast. Thanks!
Vidya says
I love your site! The pics are fantastic – vibrant and drool-worthy.
My love of clams is new but this recipe is the perfect place to start. I added some half&half for a little creaminess, and a few sprigs of thyme.
alice says
Hi Katherine,
I am so glad you liked this recipe. As far as what to do with the leftover broth.. I would freeze it and use it for chowder or you can make a reduction with it, add some cream and use it as a pasta sauce – yum!