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

Prep Time 10

Cook Time 15

Total Time 25

Servings

Calories 214kcal

Author Sara Welch

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.

Video

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.

Nutrition