Steamed Clams with Bacon and Tomatoes
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!
Why This Recipe Works
- 1-pot meal in under 25 minutes.
- Simple, yet bold flavors keep you wanting more.
- Makes a lovely summer appetizer or dinner with a big hunk of bread!
Ingredient Notes
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!
How to Buy Fresh Clams
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.
How many Clams per person?
You should have about 6-8 littleneck clams per person for an appetizer, and 12-16 clams per person as an entree.
Helpful Equipment
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.
How to make steamed clams: Step by Step Instructions
- Add the bacon pieces to a large pot or dutch oven and saute over medium heat until crisp. Use a slotted spoon to remove from the bottom of the pot.
- Pour all but about 2 teaspoon of bacon fat from the pan, then add the garlic and saute for one minute. Add the white wine and turn the heat up to high.
- When the wine starts to simmer, add the clams and cover. Cook until the clams open up. Add the cooked clams to a serving dish, and tent with foil to keep warm.
- Turn off the heat, then add the jalapeño and tomatoes. Toss for a minute, then season with freshly ground pepper. Stir in the melted butter, then pour the sauce over the clams.
- Add the bacon, scallions, and basil to the buttery clams, then serve immediately with bread.
Tips for Success
- Always opt for fresh, high-quality clams. Make sure they are tightly closed or close when gently tapped. Fresh clams will give the dish the best flavor and texture.
- If you prefer a milder heat, remove the seeds from the jalapeños before chopping. This will help control the spiciness of the dish.
- Steam the clams just until they open. Over-cooking clams can make them tough and rubbery. As soon as the clams open, remove them from the heat.
Steamed Clams Serving Suggestions
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.
FAQ about steamed clams
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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Steamed Clams with Bacon and Tomatoes
Ingredients
- 6 thick sliced pieces bacon chopped
- 3 cloves garlic very thinly sliced
- ½ cup dry white or rose wine
- 25 littleneck clams scrubbed clean
- 1 jalapeno chile thinly sliced (seeds removed for less heat)
- 1 pint cherry tomatoes halved (recommended: sun golds)
- freshly cracked black pepper to taste
- 4 tablespoons unsalted butter
- 4 scallions thinly sliced
- ½ cup fresh basil leaves roughly chopped or torn
- crusty bread for serving brush with olive oil and grill for best results
Instructions
- Add bacon to a large pot or dutch oven and saute over medium heat until crisp. Use a slotted spoon to remove from the pan, then drain on paper towels and set aside.
- Pour off all but about 2 teaspoon of bacon fat from the pan, then add the garlic and saute for one minute. Add the white wine and turn the heat up to high.
- When the wine starts to simmer, add the clams and cover. Cook for about 5-8 minutes, or until the clams open up. Remove the clams to a serving dish, then tent with foil to keep warm.
- Turn off the heat, then add the jalapeño and tomatoes. Toss for a minute until they begin to wilt, then season with freshly ground pepper (the clams and bacon provide enough salt so no need to add any). Stir in butter until melted, then pour the sauce over the clams.
- Shower with reserved bacon, scallions, and basil, then serve immediately with lots of crust bread.
Notes
- Steam the clams just until they open. Over-cooking clams can make them tough and rubbery. As soon as the clams open, remove them from the heat.
- Always opt for fresh, high-quality clams. Make sure they are tightly closed or close when gently tapped. Fresh clams will give the dish the best flavor and texture.
- If you prefer a milder heat, remove the seeds from the jalapeños before chopping. This will help control the spiciness of the dish.
