Steamed Clams With White Wine, Garlic And Butter Recipe

I fell for these garlicky, buttery steamed clams in white wine with shallot, parsley, and lemon, and Clams In White Wine Sauce alongside a crusty baguette or grilled sourdough is a pairing I can’t stop thinking about.

I still get a thrill when littleneck or Manila clams pop open in the pot, each shell like a tiny door to salty sweet juice. I let garlic cloves perfume the broth and then step back to watch the steam work its magic, it’s loud and impatient and exactly what dinner needs.

If you like Clams In White Wine Sauce this one feels honest and a little wild, not overly fancy. I always wonder What To Serve With Steamed Clams while I’m standing there spooning the broth, because that bowl demands something to lick clean.

Try it the next time you want something bright and a little messy.

Ingredients

• Clams: lean protein, briny flavor, low fat, gives oceanic umami and chewy texture
• Garlic: pungent, adds savory punch, small amount boosts immune friendly compounds
• White wine: bright acidity, fruity aromas, loosens shells, adds light tang and depth
• Butter: rich mouthfeel, adds silkiness and saltiness when used, calory dense though
• Lemon juice: fresh sour note, cuts richness, brightens flavors, adds vitamin C
• Parsley: fresh herb, mild bitterness, adds color, small vitamins and fiber

Ingredient Quantities

• 2 pounds littleneck or Manila clams, live
• 3 tablespoons unsalted butter
• 1 tablespoon extra virgin olive oil
• 4 garlic cloves
• 1 small shallot
• 1 cup dry white wine like Sauvignon Blanc or Pinot Grigio
• 2 tablespoons fresh lemon juice about 1 lemon
• 1/4 cup fresh flat leaf parsley, chopped
• Kosher salt and freshly ground black pepper
• 1/2 cup clam juice or low sodium chicken broth optional
• Crusty baguette or sourdough for serving

How to Make this

1. Rinse the clams under cold water, toss any that are cracked or that stay open when tapped, then soak them in a bowl of cold salted water for about 20 minutes to help purge sand; give them one last scrub under the tap before cooking.

2. Mince 4 garlic cloves and 1 small shallot, chop 1/4 cup parsley, and juice 1 lemon to get about 2 tablespoons lemon juice.

3. Heat a large, heavy pot over medium heat, add 3 tablespoons butter and 1 tablespoon olive oil until the butter foams a little.

4. Add the shallot and garlic and cook, stirring, until fragrant and translucent, about 1 to 2 minutes, don’t let the garlic burn.

5. Pour in 1 cup dry white wine and, if using, 1/2 cup clam juice or low sodium chicken broth; bring to a boil to deglaze the pan and reduce for about 1 to 2 minutes.

6. Add the clams in a single layer, cover the pot tightly with a lid and steam over medium-high heat until the clams open, usually 5 to 8 minutes depending on size. Shake the pot once or twice to move clams around so they cook evenly.

7. Remove the pot from the heat as soon as most clams are open, discard any that remain tightly closed, then stir in the remaining butter and 2 tablespoons lemon juice so the butter melts and makes a glossy sauce.

8. Stir in the chopped parsley, season with kosher salt and freshly ground black pepper to taste, taste the broth and adjust lemon or salt if needed.

9. Spoon clams and the broth into bowls, serve with crusty baguette or grilled sourdough to soak up the sauce, rub the bread with a cut garlic clove or toast it in the pan with a little butter for extra flavor.

Equipment Needed

1. Large heavy pot with a tight‑fitting lid (Dutch oven or large saucepan)
2. Large bowl for soaking clams
3. Colander for rinsing and draining
4. Stiff vegetable brush for scrubbing shells
5. Cutting board and a sharp chef’s knife
6. Measuring cups and spoons
7. Wooden spoon or heatproof spatula
8. Tongs or a slotted spoon to lift the clams
9. Citrus juicer or reamer
10. Small skillet or grill pan for toasting the bread

FAQ

Steamed Clams With White Wine, Garlic And Butter Recipe Substitutions and Variations

• White wine: if you want non alcoholic use 1 cup low sodium chicken broth or 1 cup clam juice; for similar wine notes try 1 cup dry vermouth or 3/4 cup dry sherry, works great.
• Unsalted butter: swap with extra virgin olive oil for a lighter finish, ghee for a nuttier flavor, or a plant based butter if you need dairy free.
• Flat leaf parsley: replace with chopped cilantro for a brighter kick, chopped basil for a sweeter finish, or snipped chives for a mild oniony pop.
• Shallot: use 2 tablespoons finely chopped red onion or 2 green onions (white and light green parts), or a pinch of onion powder plus an extra clove of garlic if you’re out.

Pro Tips

1. Add a tablespoon of cornmeal or a pinch of coarse salt to the soaking water and let them sit longer if they seem sandy, it helps them spit out grit so your broth is cleaner. Change the water once if it gets really cloudy.

2. Finish the sauce by dropping in cold butter in small pieces and stirring off the heat so it emulsifies and gets glossy, that way the sauce clings to the clams instead of separating.

3. Don’t overcook the clams, they go rubbery fast; as soon as most are open take the pot off the burner and let residual heat finish the rest. Any that stay tight after a minute should be tossed.

4. Strain the cooking liquid through a fine mesh or coffee filter to catch hidden grit, then reduce a bit on the stove for a richer sauce or freeze it for later to boost pasta, soups or risotto.