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Steamed clams in a pot with lemon wedges and parsley.

Steamed Clams

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. 
Course Main
Cuisine American
Keyword steamed clams
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 4
Calories 214kcal
Author Sara Welch


  • 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


  • 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.



Calories: 214kcal | Carbohydrates: 5g | Protein: 10g | Fat: 12g | Saturated Fat: 7g | Cholesterol: 51mg | Sodium: 516mg | Potassium: 74mg | Sugar: 1g | Vitamin A: 596IU | Vitamin C: 2mg | Calcium: 39mg | Iron: 1mg