Easy Steamed Clams Recipe
This isn’t your fancy-pants restaurant version. This is the “I need dinner on the table in 20 minutes and I’m NOT going to order pizza AGAIN” version. It’s simple, it’s fast, and it tastes like the ocean in a bowl. Seriously, try it. Even if you think you hate clams. You might just surprise yourself. Easy Steamed Clams Recipe
My husband, bless his heart, is the pickiest eater on the planet. But even he loves these clams. One night, I was scrounging around for something to make, and I saw a bag of clams in the freezer that I’d forgotten about. I threw them in a pot with some garlic, white wine, and butter, and BOOM – dinner was served. He devoured them! Now, he requests them at least once a month. I swear, it’s magic. The little one? She just likes dipping her bread in the broth. Whatever gets them fed, right?
Why You’ll Love This Easy Steamed Clams Recipe
- It’s faster than ordering takeout. Seriously.
- It makes you feel fancy, even if you’re wearing sweatpants.
- The broth is SO good, you’ll want to drink it straight from the bowl (don’t judge).
- It’s surprisingly impressive for how easy it is. Like, people will think you’re a gourmet chef or something.
- Clams are kinda fun to eat, right? It’s like a mini treasure hunt in a shell.
How to Make It
Okay, so first things first, you gotta rinse those clams. Like, really rinse them. Nobody wants sandy clams. Then, grab a big pot – the bigger, the better. Throw in some butter (duh), garlic (because everything’s better with garlic), and a splash of white wine (or chicken broth if you’re out – don’t stress). Let that simmer for a hot minute until the garlic is fragrant and you can smell the deliciousness starting.
Now, dump in your clams. Cover the pot and let them steam until they all open up. This usually takes like 5-10 minutes, but just keep an eye on them. If any of them are being stubborn and not opening, toss ’em. Nobody needs a bad clam ruining the party.
Once they’re all open, stir in some fresh parsley (if you have it – dried is fine too, I’m not gonna lie), and a squeeze of lemon juice. And that’s it! Seriously, that’s it. Serve ’em up with some crusty bread for dipping in the broth. Trust me, you’ll thank me later.
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Ingredient Notes
- Clams: Okay, so the fresher, the better obviously. But frozen works in a pinch! Just make sure they’re fully thawed before you start cooking. Also, purge them! Soak ’em in some salt water for like, 20 minutes to get rid of any extra sand.
- Butter: Don’t skimp! Real butter is the way to go here. It adds so much flavor. I usually use salted, but unsalted works too. Just add a pinch of salt to the pot.
- Garlic: Uh, yeah. Don’t even think about skipping the garlic. It’s essential. I usually use like, 3-4 cloves, but you can add more if you’re feeling wild.
- White Wine: Okay, so this adds a lot of flavor, but if you don’t have any, don’t freak out. Chicken broth works just fine. Or even just water with a little bit of lemon juice.
- Parsley: Fresh is best, but dried is fine too. I usually just throw in whatever I have on hand.
- Lemon Juice: A little squeeze of lemon juice brightens everything up. Don’t skip it!
Recipe Steps:
- Rinse the clams thoroughly.
- Melt butter in a large pot over medium heat.
- Add garlic and sauté until fragrant.
- Pour in white wine (or substitute) and simmer.
- Add clams to the pot, cover, and steam until they open.
- Discard any clams that do not open.
- Stir in parsley and lemon juice.
- Serve immediately with crusty bread.
What to Serve It With
Crusty bread, obviously! You need something to soak up all that delicious broth. A simple salad is also a good idea. Or, if you’re feeling extra fancy, some roasted potatoes. Honestly, these clams are so good, they can be the whole meal.
Tips & Mistakes
- Don’t overcook the clams! They’ll get rubbery and gross. Just cook them until they open.
- Purge your clams! Nobody wants sandy clams. Soak them in salt water for like, 20 minutes to get rid of any extra grit.
- Don’t be afraid to experiment! Add some red pepper flakes for a little kick. Or some chopped tomatoes for extra flavor.
- If you’re using frozen clams, make sure they’re fully thawed before you start cooking.
- Don’t forget the bread! Seriously, you’ll need it.
Storage Tips
Okay, so leftovers are a thing, but honestly, these clams are best eaten fresh. But if you DO have leftovers (which is rare in my house), store them in an airtight container in the fridge. They’ll be good for a day or two. You can reheat them in a pot on the stove, or even in the microwave (but be careful not to overcook them). Cold clams for breakfast? Hey, no judgment here. Do what you gotta do!
Variations and Substitutions
- No white wine? Use chicken broth, vegetable broth, or even just water with a squeeze of lemon juice.
- Out of parsley? Use dried parsley, or skip it altogether. It’s not essential.
- Don’t like garlic? (Who ARE you?) Just kidding. You can use shallots instead.
- Want a little kick? Add some red pepper flakes or a pinch of cayenne pepper.
- Feeling fancy? Add some chopped tomatoes, olives, or capers.
I once tried making this with beer instead of wine because that’s all I had, it was… okay. Not my favorite. Stick to wine or broth if you can!
Frequently Asked Questions
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Easy Steamed Clams Recipe
Ingredients
Main Ingredients
- 3 lbs fresh clams cleaned
- 2 tbsp olive oil
- 4 cloves garlic minced
- 1 cup white wine
- 2 tbsp butter
- 1 whole lemon juiced
- 1 tsp salt
- 0.5 tsp black pepper freshly ground
- 0.25 cup fresh parsley chopped
Instructions
Preparation Steps
- Heat the olive oil in a large pot over medium heat. Add the minced garlic and sauté until fragrant.
- Add the white wine and bring to a boil. Let it simmer for 2-3 minutes.
- Add the cleaned clams to the pot and cover. Cook until the clams open, about 8-10 minutes.
- Remove from heat and stir in the butter, lemon juice, salt, and pepper.
- Garnish with freshly chopped parsley and serve immediately.
Notes
If you try this recipe, please leave a comment and rating below. I love to hear from you and always appreciate your feedback!
