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Steamed Clams with Fresh Parsley Recipe

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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.

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

  1. Inspect the clams and discard any with cracked or badly damaged shells. Gently tap open clams and discard any that do not close.
  2. 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.
  3. Heat the olive oil and 1 tablespoon butter in a large pot or deep skillet with a lid over medium heat.
  4. Add the shallot and cook for 2 to 3 minutes, stirring occasionally, until it begins to soften.
  5. Add the garlic and optional red pepper flakes and cook for about 30 seconds, just until fragrant.
  6. Pour in the white wine and water or seafood broth. Bring to a lively simmer and cook for about 2 minutes.
  7. Add the cleaned clams and immediately cover with a tight-fitting lid.
  8. 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.
  9. Remove the pot from the heat once the clams have opened. Discard any clams that remain closed after cooking.
  10. Add the remaining 2 tablespoons butter, parsley, lemon juice, and lemon zest to the hot broth.
  11. Gently stir or swirl until the butter melts and the parsley is evenly distributed.
  12. Season with freshly ground black pepper. Taste before adding salt because the clams and their juices are naturally salty.
  13. Divide the clams between shallow bowls and spoon plenty of the garlic, wine, butter, and parsley broth over them.
  14. 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

Find it online: https://thefamilycooking.com/steamed-clams-with-fresh-parsley-recipe/