This steamed clams recipe is fresh shellfish cooked with garlic, butter, herbs and lemon. An easy and elegant dish that makes for a lighter main course or unexpected appetizer offering.
You can never go wrong with fresh seafood recipes, whether it’s air fryer shrimp, almond crusted salmon, grilled lobster, bacon wrapped scallops or these flavorful clams in a butter and herb sauce.
I always order steamed clams as an appetizer when I go to restaurants, but I’ve learned that this dish is actually super quick and easy to make at home! You’ll be pleasantly surprised at how simple it is to put a fabulous and flavorful meal on the table.
Table of Contents
Steamed Clams Ingredients
To make this recipe, you will need clams, butter, garlic, red pepper flakes, white wine, salt, black pepper, lemon juice and fresh herbs. I typically use littlenecks for the clams, but any smaller variety such as cherrystones will work.
How Do You Make Steamed Clams?
Melt butter in a pan, then add a generous amount of garlic and a pinch of red chili flakes. Add a good quality white wine, then bring the mixture to a simmer. Add the clams to the pan, then cover with a lid and cook until the clams are open. Season with salt and pepper to taste, add a sprinkle of fresh parsley, then serve immediately and enjoy.
Tips For The Perfect Steamed Clams
- I recommend buying your littleneck clams the same day that you plan to cook them. If you need to store the clams for a longer period of time, place them in an open container in the refrigerator and cover them with damp paper towels.
- Be sure to discard any clams that have not opened during the cooking process, as they are not good to eat.
- Plan on purchasing 1 pound of clams per person to serve as a main course, or 1/2 pound per person to serve as an appetizer.
- I like to serve my steamers with a side of bread to soak up the broth, but you can also serve this dish over angel hair pasta with great results. You can also serve an Italian salad, panzanella salad, Hasselback sweet potatoes or cucumber salad on the side.
Quick Tip
This dish is best when served immediately after cooking. Leftovers will stay fresh in the refrigerator for 24 hours.
Recipe FAQs
Start by picking through your clams to discard any that are open or chipped. Place the clams in a bowl, then add fresh water to cover. Let the clams sit in the water for 20 minutes. This will allow the clams to expel any sand that may be in their shells. These days, most clams are farmed and typically do not contain much, if any sand. Drain the water, then scrub the clams with a soft brush. At this point, the clams are ready to cook.
It takes about 7-9 minutes to steam clams. Be sure not to boil the clams or they can become tough, a gentle simmer is all that is needed. The clams are cooked through when the shells have opened.
Clams are a great addition to any healthy diet. This type of shellfish is low in calories and carbohydrates, yet high in protein. Clams are rich in omega-3 fatty acids, iron, zinc, magnesium and Vitamin B12. This recipe does contain butter, but you could swap it out with heart healthy olive oil or cut the butter in half if you’re watching your calories.
FOLLOW ME
Flavor Variations
This clam recipe is delicious as-is, but you can add other ingredients to the mix to customize the flavors to your tastes.
- Shellfish: This recipe also works great with mussels, or you can use a combination of mussels and clams.
- Meat: Feel free to add some cooked and diced bacon, Spanish chorizo or pancetta to your clams.
- Beans: Stir in some canned chickpeas or white beans for a heartier meal.
- Vegetables: Add some sauteed vegetables to the clams such as fennel, red bell peppers or thinly sliced red onion. Another great option is fresh or canned diced tomatoes.
Whenever I have a hankering for a taste of the sea, I whip up a pot of these succulent clams. The seafood lovers in your life will adore this recipe!
More Seafood Recipes To Try
Popcorn Shrimp Recipe
35 mins
Fried Calamari Recipe
55 mins
Seafood Pasta Recipe
40 mins
Shrimp Boil Recipe
30 mins
Honey Glazed Salmon
30 mins
Steamed Clams Video
Love This Recipe?
Please leave a 5-star 🌟🌟🌟🌟🌟 rating in the recipe card below & a review in the comments section further down the page.
Steamed Clams
Ingredients
- 1/4 cup butter
- 1 tablespoon garlic minced
- 1/4 teaspoon red chili flakes
- 1 cup white wine
- 4 pounds fresh clams cleaned
- salt and pepper to taste
- 1 tablespoon lemon juice
- 1/4 cup chopped herbs such as parsley, chives or basil
- herb sprigs and lemon wedges for garnish optional
Instructions
- Heat a large pot over medium heat. Add the butter and melt it.
- Add the garlic and chili flakes and cook for 30 seconds, stirring constantly.
- Add the white wine and bring to a simmer; do not boil.
- Place the clams in the pot, then season with salt and pepper to taste. Cover the pot, then simmer for 7-9 minutes or until clams have opened. Discard any clams that are still shut.
- Stir in the lemon juice and herbs. Serve immediately, garnished with herb sprigs and lemon wedges if desired.
Notes
- I recommend buying your clams the same day that you plan to cook them. If you need to store the clams for a longer period of time, place them in an open container in the refrigerator and cover them with damp paper towels.
- Be sure to discard any clams that have not opened during the cooking process, as they are not good to eat.
These steamed clams were so delicious. The garlic and butter addition was top notch!
This was such a simple recipe and my clams were so delicious! Will surely be making them again! Thank you for sharing!
Oh my gosh what a delicious dish. That hint of chilli flakes just brought it up a notch. I could have eaten 1000 of these!!
This Clam is so delicious. I think this looks perfect to mix it with pasta.
These are so fantastic! I love clams, and in garlic butter it’s a whole new level. We also served them with Frank’s hot sauce for a little heat. Amazing!
I thought these would be more complicated than they were. They were SO easy and delicious too.
This looks utterly delectable! Yum! I love clams, and these look restaurant worthy, can’t wait to try this out thanks for the recipe!