These steamed clams with bacon and tomatoes make a lovely dinner for two. It's a simple, fresh, and tasty way to enjoy fresh juicy clams with the smoky flavor of bacon and the spicy kick of jalapeño peppers.
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These steamed clams with bacon, tomatoes, and jalapeños are a super quick and easy meal that can be served as a main course for two people or as an appetizer for four to six people. It takes only less than half hour to prepare this simple steamed clams recipe, which makes it an ideal dish for an easy weeknight dinner or a gathering with friends and family.
The cooking liquid of the steamed clams cooking with the bacon, tomatoes, and jalapeños, create a delicious broth that becomes a perfect dip for crusty sourdough bread. In addition, the flavor of the sweet tender clams pairs perfectly with the savory bacon and the hot peppers, making this dish a perfect addition to a seafood dinner.
If you love clams, don't miss out on my 5-star rated New England Clam Chowder or my family favorite Pasta with Clam Sauce. Or for an entire seafood feast, try my classic Cioppino seafood stew!
Bacon - Use thick sliced pieces bacon to get more bite and texture.
Garlic - Fresh garlic, thinly sliced, will give the best flavor to these steamed clams. For a milder flavor, you can also use garlic powder.
Wine - Dry white wine or rose wine will infuse the clams with a delicious aroma. The alcohol evaporates with the heat, leaving behind just plain flavor.
Clams - The star of the dish. I used native littleneck clams, but you can also use other types of clams, like manila clams, cockle clams, or steamer clams.
Jalapeno - Fresh jalapeno chile pepper will give the best result in this recipe. Alternatively, you can also use other types of peppers, milder or hotter, or dried red pepper flakes.
Tomatoes - I used sun golds cherry tomatoes for this recipe, but you can use any variety of tomato you prefer.
Butter - Use unsalted butter to better control the saltiness of the dish.
Scallions - Green onion will add a touch of color and freshness to the dish with their mild onion flavor.
Basil - Fresh basil leaves will give an incredible aroma that combines perfectly the flavors of the clams, tomatoes and bacon. Alternatively, you can use other fresh herbs like fresh parsley or cilantro.
Bread - Fresh crusty bread like sourdough bread, Ciabatta, or French bread, will pair perfectly with this dish. Brush the slices with olive oil and grill for best results.
*Find the full ingredient list in the recipe card below!
Purchase fresh clams (and other seafood) from a reputable fish monger or seafood shop. Clams should feel heavy for their size, and look clean and moist, with their shells tightly closed. If the shells are open, tap them gently with your finger.
If the clams are alive, they will quickly snap shut. But if the clams remain open after being tapped, it means they are dead and should not be cooked (or purchased). Don’t be afraid to ask your fishmonger questions, like where the clams were sourced or when they were caught.
You should have about 6-8 littleneck clams per person for an appetizer, and 12-16 clams per person as an entree.
You only need a large pot or large Dutch oven for this recipe, but it's also helpful to have a pic of tongs and a large slotted spoon for removing the clams once they're open.
These steamed clams can be served as a main course or appetizer. If you serve them as an appetizer, complete the seafood meal with
For a heartier meal, you can serve over butter pasta or creamy polenta.
Serve these steamed clams with a side of grilled crusty bread or focaccia, a simple green salad or a Warm Spinach Salad with Pancetta + Goat Cheese, or this Heirloom Tomato Salad with Blue Cheese and Fried Shallots and a glass of crisp rosè or white wine.
It also pairs beautifully with a crisp white wine, such as a Sauvignon Blanc or Pinot Grigio, or with rosè wine.
To clean clams, soak them in a bowl of cold water for about 20 minutes to allow them to expel any sand. Discard the broken clams. Give a quick scrub to the clam shells with a stiff brush under running water to remove any dirt or debris.
It's best to serve this dish immediately after cooking to enjoy the clams at their best texture. However, you can prepare the bacon, tomatoes, and jalapeños ahead of time and store them separately in the refrigerator to streamline cooking later.
To store leftovers, place in an airtight container with the broth. Refrigerate for up to 2 days. Reheat gently over low heat to avoid overcooking the clams. It’s important to note that seafood generally tastes best when fresh, so try to enjoy this dish soon after preparation for optimal flavor and texture.
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