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Plate of steamed clams with basil, lemon wedges, and toast.

Steamed Clams

5 from 2 votes
These steamed clams are flavorful and surprisingly easy. With a garlicky white wine broth, they're lighter than the restaurant version too!
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Yield: 2 servings
Course: Appetizer
Cuisine: American

Ingredients

  • 2 dozen little neck clams (scrubbed clean if dirty)
  • 2 teaspoons olive oil (extrqa virgin)
  • 3 cloves garlic (cut in large chunks)
  • 1 teaspoon unsalted butter
  • 2 tablespoons fresh herbs ( such as basil or parsley)
  • 3/4 cup light white wine (I like Matua Lighter Sauvignon Blanc )

Instructions

  • Heat a large pot on high heat and add the oil.
  • When hot, add the garlic and cook until fragrant and golden, about 60 seconds.
  • Add the butter, wine and clams and cover tightly, reduce to medium-low heat.
  • Cook 5 to 8 minutes, and remove them as soon as they open.
  • Do not overcook or the clams will become rubbery.
  • Transfer clams with a slotted spoon to a large bowl and pour the liquid through a strainer over the clams.
  • Top with fresh herbs and enjoy with a good crusty bread.

Notes

Discard any clams that remain firmly closed.
Most clams from a fishmonger will be pretty clean. If you go clamming yourself, you'll need to clean them well before cooking. Soak the live clams in cold water with a pinch of sea salt for 15 to 30 minutes. This encourages them to filter out internal sand.
Pro Tip: Adding a few tablespoons of cornmeal to the water will help clean the clams more thoroughly. 

Nutrition

Serving: 1dozen, Calories: 234kcal, Carbohydrates: 6.1g, Protein: 22.4g, Fat: 8.5g, Saturated Fat: 2g, Fiber: 0.2g
- WW Points: 4