Why You’ll Love This Recipe
I love this recipe because fresh clams need very little help to become a flavorful meal. Garlic, white wine, butter, and parsley complement their natural brininess without overpowering them.
I also appreciate how quickly everything comes together. Once I clean the clams and prepare the aromatics, the actual steaming process only takes a few minutes.
The broth is another reason I make this dish. As the clams open, their juices combine with the wine, garlic, and butter to create a savory sauce that I can enjoy with toasted or crusty bread.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- 2 pounds fresh littleneck or Manila clams
- 2 tablespoons extra-virgin olive oil
- 3 tablespoons unsalted butter, divided
- 4 garlic cloves, thinly sliced or minced
- 1 small shallot, finely chopped
- 1/2 teaspoon red pepper flakes, optional
- 1 cup dry white wine
- 1/2 cup water or seafood broth
- 1/2 cup chopped fresh flat-leaf parsley
- 1 tablespoon fresh lemon juice
- 1 teaspoon finely grated lemon zest
- Freshly ground black pepper, to taste
- Lemon wedges, for serving
- Crusty bread, for serving
Directions
- I start by inspecting the clams and discarding any with cracked or badly damaged shells. If any clams are open, I gently tap them and discard those that don’t close.
- I scrub the shells thoroughly under cold running water to remove any dirt or grit. If my clams are particularly sandy, I soak them according to the seafood supplier’s recommendations before giving them a final rinse.
- I heat the olive oil and 1 tablespoon of butter in a large pot or deep skillet with a lid over medium heat.
- I add the shallot and cook for about 2 to 3 minutes, stirring occasionally, until it begins to soften.
- I add the garlic and red pepper flakes and cook for about 30 seconds. I only cook the garlic until fragrant because I don’t want it to brown and become bitter.
- I pour in the white wine and water or seafood broth. I bring the mixture to a lively simmer and let it cook for about 2 minutes.
- I add the cleaned clams and immediately cover the pot with a tight-fitting lid.
- I steam the clams for about 5 to 7 minutes, gently shaking the pot once or twice. I begin checking them after a few minutes and remove clams as they open if necessary to prevent overcooking.
- Once the clams have opened, I remove the pot from the heat. I discard any clams that remain closed after cooking.
- I add the remaining 2 tablespoons of butter, fresh parsley, lemon juice, and lemon zest to the hot broth.
- I gently stir or swirl the pot until the butter melts and the parsley is distributed throughout the broth.
- I finish with freshly ground black pepper. I usually don’t add salt because the clams and their cooking liquid are naturally salty.
- I divide the clams between shallow bowls and spoon plenty of the garlic, wine, butter, and parsley broth over them.
- I serve immediately with lemon wedges and crusty bread for soaking up the broth.
Servings and Timing
This Steamed Clams with Fresh Parsley recipe makes approximately 4 appetizer servings or 2 generous main-course servings.
- Prep time: 15 minutes
- Cook time: 10 minutes
- Total time: 25 minutes
- Servings: 4 as an appetizer
- Main-course servings: 2
Variations
Steamed Clams Without Wine
When I don’t want to use wine, I replace it with seafood broth, chicken broth, or additional water. I add a little extra lemon juice at the end to bring some acidity back to the broth.
Spicy Steamed Clams
When I want more heat, I increase the red pepper flakes or add a finely sliced fresh chili with the garlic.
Tomato Steamed Clams
I add halved cherry tomatoes or a small amount of crushed tomatoes after cooking the garlic. I let them cook briefly before adding the wine and clams for a light tomato-based broth.
Steamed Clams with Herbs
Parsley is my main herb, but I sometimes add a little fresh basil, chives, or thyme. I add delicate fresh herbs near the end so their flavor remains bright.
Creamy Steamed Clams
For a richer broth, I add a small splash of heavy cream after the clams have opened. I simmer the broth briefly, then finish it with parsley and lemon.
Steamed Clams with Pasta
I turn the recipe into a complete pasta dinner by tossing the clams and their broth with freshly cooked linguine or spaghetti. I add a little reserved pasta water if I need more liquid to coat the pasta.
Storage/Reheating
I prefer serving steamed clams immediately because they have the best texture straight from the pot.
If I have leftovers, I remove the clam meat from the shells and store it with some of the cooking broth in an airtight container in the refrigerator. I use the leftovers within 1 to 2 days.
When reheating, I warm the broth gently over low heat and add the cooked clam meat near the end. I heat it only until thoroughly hot because prolonged cooking can make the clams tough and rubbery.
I don’t reheat any clams that remained closed during the original cooking process. I discard those immediately.
I also prefer not to freeze the finished dish because the texture of cooked clams can change considerably after freezing and thawing.
FAQs
How do I know if fresh clams are good before cooking?
I look for clams with intact, tightly closed shells. If one is slightly open, I tap it gently and check whether it closes. I discard clams with broken shells or those that remain open after tapping.
How long does it take to steam clams?
I usually steam clams for about 5 to 7 minutes, although the exact time depends on their size. I start checking early and look for the shells to open rather than relying only on the clock.
What should I do with clams that don’t open?
I discard clams that remain closed after cooking. I don’t force them open or serve them with the rest of the dish.
Can I make Steamed Clams without white wine?
Yes. I replace the wine with seafood broth, chicken broth, or water. I like adding a little extra fresh lemon juice at the end when I want more brightness and acidity.
What can I serve with Steamed Clams?
I especially like serving steamed clams with crusty bread because it absorbs the garlic-butter broth. I can also serve them with pasta, roasted potatoes, a simple green salad, or grilled vegetables for a larger meal.
Conclusion
Steamed Clams with Fresh Parsley is one of my favorite ways to enjoy fresh shellfish without covering up its natural flavor. I love how the clam juices combine with garlic, white wine, butter, lemon, and parsley to create a savory broth in only a few minutes. Whether I serve the clams as an appetizer with crusty bread or turn them into a light seafood dinner, I get a fresh, flavorful dish with surprisingly little effort.
PrintSteamed Clams with Fresh Parsley Recipe
Steamed Clams with Fresh Parsley combines tender shellfish with a savory broth of garlic, white wine, butter, lemon, and fresh parsley. Ready in about 25 minutes, it makes a flavorful appetizer or light seafood main course.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 4 appetizer servings or 2 main-course servings
- Category: Appetizer
- Method: Steam
- Cuisine: Mediterranean
- Diet: Low Calorie
Ingredients
- 2 pounds fresh littleneck or Manila clams
- 2 tablespoons extra-virgin olive oil
- 3 tablespoons unsalted butter, divided
- 4 garlic cloves, thinly sliced or minced
- 1 small shallot, finely chopped
- 1/2 teaspoon red pepper flakes, optional
- 1 cup dry white wine
- 1/2 cup water or seafood broth
- 1/2 cup chopped fresh flat-leaf parsley
- 1 tablespoon fresh lemon juice
- 1 teaspoon finely grated lemon zest
- Freshly ground black pepper, to taste
- Lemon wedges, for serving
- Crusty bread, for serving
Instructions
- Inspect the clams and discard any with cracked or badly damaged shells. Gently tap open clams and discard any that do not close.
- Scrub the shells thoroughly under cold running water to remove dirt and grit. If necessary, soak particularly sandy clams according to the seafood supplier’s recommendations, then rinse again.
- Heat the olive oil and 1 tablespoon butter in a large pot or deep skillet with a lid over medium heat.
- Add the shallot and cook for 2 to 3 minutes, stirring occasionally, until it begins to soften.
- Add the garlic and optional red pepper flakes and cook for about 30 seconds, just until fragrant.
- Pour in the white wine and water or seafood broth. Bring to a lively simmer and cook for about 2 minutes.
- Add the cleaned clams and immediately cover with a tight-fitting lid.
- Steam for 5 to 7 minutes, gently shaking the pot once or twice. Begin checking after a few minutes and remove opened clams as needed to prevent overcooking.
- Remove the pot from the heat once the clams have opened. Discard any clams that remain closed after cooking.
- Add the remaining 2 tablespoons butter, parsley, lemon juice, and lemon zest to the hot broth.
- Gently stir or swirl until the butter melts and the parsley is evenly distributed.
- Season with freshly ground black pepper. Taste before adding salt because the clams and their juices are naturally salty.
- Divide the clams between shallow bowls and spoon plenty of the garlic, wine, butter, and parsley broth over them.
- Serve immediately with lemon wedges and crusty bread.
Notes
- For an alcohol-free version, replace the white wine with seafood broth, chicken broth, or additional water and add extra lemon juice for acidity.
- For spicier clams, increase the red pepper flakes or add sliced fresh chili with the garlic.
- For a tomato variation, briefly cook halved cherry tomatoes or crushed tomatoes before adding the cooking liquid and clams.
- Fresh basil, chives, or thyme can be added along with the parsley.
- For a richer broth, add a small splash of heavy cream after the clams open.
- Turn the dish into a main course by tossing the clams and broth with cooked linguine or spaghetti.
- Discard any clams that remain closed after cooking rather than forcing them open.
- Store leftover clam meat with some cooking broth in an airtight container in the refrigerator and use within 1 to 2 days.
- Reheat leftovers gently over low heat, adding the cooked clam meat near the end to prevent it from becoming tough.
Nutrition
- Serving Size: 1 appetizer serving
- Calories: 290 kcal
- Sugar: 2 g
- Sodium: 620 mg
- Fat: 16 g
- Saturated Fat: 6 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 10 g
- Fiber: 1 g
- Protein: 20 g
- Cholesterol: 65 mg
