Clams with Tomatoes, Basil and Blue Cheese
This unique twist on steamed clams pairs juicy tomatoes and fresh basil with funky, creamy blue cheese. It's unexpected, but works so well and is absolutely perfect for summer.
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I'm always looking for different ways to cook clams since we eat them so often.
This recipe was inspired by the mussels at Lucky Bones restaurant in Cape May, NJ.
They're tossed with a rich tomato sauce, big pieces of creamy blue cheese and fresh basil. It sounds weird, but it works so well and is just as tasty with fresh clams!
The salty funk of the blue cheese holds up to the salty funk of the clams, neither one overpowers, they just compliment each other.
Italians have a rule about no cheese with seafood, but rules are meant to be broken and this is a delicious way to do it!
When used properly, cheese and seafood can be downright delicious together, and to me, delicious trumps all rules. It's a lot more common than you might think, too.
Lox and cream cheese. Lobster mac n' cheese. Chargrilled oysters. Caesar salad. These clams! The list goes on.
Want more delicious clam recipes? Try my cozy clam chowder recipe, these flavorful Italian baked clams oreganata, or a classic linguini alla vongole for pasta night.
Why This Recipe Works
- The bold flavors of clams and blue cheese balance each other perfectly without competing.
- White wine and tomatoes add brightness, while butter balances with richness.
- Works as a light summer appetizer or satisfying entree with crusty bread.
Ingredient Notes
Littleneck clams - I use these because they're local and sweet, but any small fresh clams will do. Just be sure they're scrubbed well and tightly closed.
Blue cheese - A creamy, milder blue like Gorgonzola Dolce or Maytag adds just the right tang without overpowering. Avoid dry, overly pungent varieties.
Tomatoes - Use good-quality canned whole tomatoes, ideally San Marzano. They break down into a rustic sauce. Learn more about them in my guide to Italian preserved vegetables.
White wine - A crisp, dry wine like Pinot Grigio or Sauvignon Blanc enhances the sauce's acidity without making it bitter.
Fresh basil - Adds a peppery, herbaceous freshness to balance the richness. Learn more about my go-to varieties in this roundup of favorite Italian herbs.
*Find the full ingredient list in the recipe card below!
Helpful Equipment
- Large heavy-bottomed pot with lid
- Wooden spoon
- Tongs
- Chef's knife
- Cutting board
- Measuring cups and spoons
Step by Step Instructions
- Heat the olive oil in a large pot over medium-high heat. Sauté the garlic for about 1 minute, then add the white wine and cook until reduced by half, about 1-2 minutes.
- Add the tomatoes and use a wooden spoon to break them up into large pieces, then simmer, uncovered, for about 5 minutes.
Pro Tip: Crush the tomatoes by hand before adding for a quicker, chunkier sauce.
- Add the clams and toss to coat, then turn the heat to high, cover, and cook for about 5 minutes.
- Remove the lid and use a pair of tongs to transfer any clams that have opened to a serving bowl. Continue placing open clams in the bowl until they've all opened. If any clams remain closed, cover and cook for a few more minutes. Discard any that refuse to open.
- Stir the butter into the sauce one piece at a time, then crumble in the blue cheese and stir. Some of the cheese will melt into the sauce, but make sure there are still visible chunks. Stir in half of the basil, then pour the sauce over the clams.
- Top with the remaining basil and serve immediately with crusty bread.
Tips for Success
- Remove the clams to a bowl as soon as they open so they don't overcook and turn rubbery.
- Use a creamy, mild blue cheese so the flavor complements rather than overwhelms the clams.
- Don't skimp on the fresh basil! It brings the whole dish together.
Variations
- Swap clams for mussels if that's what you have on hand.
- Try different blues like Roquefort, Stilton, or Danish blue for subtle flavor shifts.
- Add crushed red pepper flakes for a spicy kick.
- Finish with a splash of cream for an even silkier broth.
- Use peeled and chopped ripe summer tomatoes instead of canned for a lighter, more seasonal version.
Serving Suggestions
These clams are meant to be served right away, hot and brothy. For dipping, serve with a crusty bread like this airy and chewy no knead focaccia bread.
If you're turning this into a light summer meal, pair it with a bright salad like my lemony kale salad with blueberries, a refreshing shaved zucchini salad or this juicy cucumber melon salad.
How to Store and Reheat
This dish is best enjoyed immediately, but if you have leftovers, transfer them to an airtight container and refrigerate for up to 2 days.
Reheat gently in a covered pot over medium-low heat until warmed through, being careful not to overcook the clams. Avoid microwaving, as it can make the clams rubbery.
FAQs
Fresh clams are best for both texture and flavor, so I don't recommend using frozen for this recipe. If using, make sure they're high quality and fully thawed before cooking.
If blue cheese isn't your thing, try a creamy goat cheese, feta, boursin, brie or leave the cheese out entirely, the tomato-wine broth still stands on its own.
Clams that don't open after cooking should be discarded. They were likely dead before cooking and are not safe to eat. However, give them plenty of time to open, sometimes they are stubborn and can take up to 15 minutes.
Absolutely. In peak summer, fresh tomatoes can work beautifully. Use ripe, juicy tomatoes, peel and chop them, and cook a bit longer to let them break down and concentrate in flavor.
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Steamed Clams with Tomatoes and Blue Cheese
Ingredients
- 1 tablespoon olive oil
- 3 cloves garlic thinly sliced
- ½ cup dry white wine I used sauvignon blanc
- 28 ounce whole peeled tomatoes 1 can
- 50 littleneck clams soaked and scrubbed clean of any sand
- salt to taste, only if needed*
- freshly cracked black pepper to taste
- 3 tablespoons unsalted butter cold, cut into pieces
- 6 ounces creamy blue cheese such as gorgonzola dolce
- 1 cup fresh basil leaves torn
- crusty bread for dipping
Instructions
- Heat the olive oil in a large pot over medium-high heat. Add the garlic and sauté for about 1 minute, just until fragrant.
- Pour in the white wine and let it cook for 1-2 minutes, until it reduces by half.
- Add the tomatoes and use a wooden spoon to break them into large chunks. Simmer uncovered for about 5 minutes.
- Add the clams to the pot and toss them in the sauce to coat. Increase the heat to high, cover the pot, and cook for about 5 minutes.
- Remove the lid and, using tongs, transfer any opened clams to a serving bowl. Continue checking and transferring opened clams until all are done. If any clams remain closed, cover and cook for a few more minutes. Discard any that still won't open.
- Reduce the heat to low and stir in the butter, one piece at a time, until fully incorporated.
- Crumble in the blue cheese and stir gently-some of the cheese should melt into the sauce, but leave plenty of chunks for texture. Stir in half of the basil.
- Pour the sauce over the clams, then top with the remaining fresh basil. Serve immediately with crusty bread for dipping.
Notes
- Remove clams to a bowl as soon as they open so they don't overcook and turn rubbery.
- Use a creamy, mild blue cheese so the flavor complements rather than overwhelms the clams.
- Don't skimp on the fresh basil, it brings the whole dish together.
Amazing flavor!!! Sauce great for pasta
I'm so glad you enjoyed the recipe! Thanks for leaving a review!
Unreal, Amazing combination of flavors! Simple ingredients, easy to follow and make. Used Gorgonzola cheese per blog suggestion. : ) Loved this. Will make again for sure!
So glad you loved it Cheryl!!
From a Jersey shore girl who likes her clams "pure" (as in steamed with a little melted butter or raw on the half shell), I'm not so sure about adding maters and cheese. It goes against all of upbringing!! BUT.... because YOU have suggested this and have made it look pretty doggone good, I may have to go against all that I know to be true! hehehe!
LOVE that you added blue cheese. I don't think I've ever had clams with blue cheese and now I need to try it!
Dude, they're so good! You have to try them 🙂