Steamed Clams with White Wine and Garlic
This is the easiest way to make restaurant-quality steamed clams at home. The tender clams release their briny juices, blending with the garlic, wine and butter for a broth you'll want to drink straight from the bowl. Don't forget plenty of crusty bread for sopping up every last bit!
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The Best Steamed Clams Recipe
Steamed clams with white wine and garlic is a classic and one of the easiest clam recipes to prepare at home. It's also one of my all time favorite dishes and one I make all the time, especially in the summer
The clams steam open quickly, releasing their natural briny liquor into a simple mix of white wine, garlic, and butter. With just a handful of ingredients and a large pot, you'll have a dish that tastes like it came from a fancy seafood restaurant, but couldn't be easier to make at home.
The best part is that it only takes 20 minutes to make!
How to Buy Fresh Clams
Always purchase from a reputable fishmonger or seafood market. Fresh clams should feel heavy for their size, look clean and moist, and have tightly closed clam shells.
If a shell is slightly open, tap it. Live clams will snap shut, while dead ones stay open and should be discarded. Avoid clams that smell fishy or have cracked or broken shells.
How to Store Fresh Live Clams
Fresh live clams can be stored in the refrigerator for several days, sometimes up to a week if handled properly.
Place clams in a colander or perforated bowl set over another large bowl, cover with ice, and leave uncovered.
Replace the ice and drain off water daily. If any clams are open, tap them. If they snap closed, they're alive, but if they don't close, discard them.
How to Clean and Purge Fresh Clams
Rinse clams under cool water and scrub the clam shells with a stiff brush to remove grit and debris. It's important to also purge clams of sand so it doesn't end up in your final dish.
Place clams in a bowl of cold salted water with about ¼ cup of salt per gallon, or enough to taste like sea water. Let them soak for about 20-30 minutes. Some cooks add flour to encourage clams to spit out more grit, but I don't think it's necessary. Give them a good rinse with fresh water before cooking clams.
Want another great classic clam recipe? Try my classic New England clam chowder recipe, old school clams casino, or irresistible linguini alle vongole.
Why This Recipe Works
- Removing the clams as they open keeps them tender and prevents overcooking.
- Adding cold butter at the end of cooking emulsifies the sauce for the best texture.
- Using unsalted butter ensures the broth isn't overly salty.
- It's quick, easy and on the table in under 20 minutes!
Ingredient Notes
Clams - Littleneck clams are my go-to because they're what we have locally. Use whatever fresh small clams you can get, such as steamer clams, manila, cherrystone clams or cockles. Always buy from a reputable seafood market or grocery store.
White wine - Choose a crisp dry wine such as pinot grigio or sauvignon blanc. Avoid wine that's heavily oaked, as it will concentrate in flavor and can overpower delicate clam broth.
Garlic cloves - Fresh minced garlic is essential. Skip pre-chopped jars for the best flavor.
Butter - Always use unsalted butter. Clams are naturally salty, and salted butter can overwhelm the dish. Melt butter slowly off of the heat to create a silky garlic butter sauce.
Parsley - Fresh parsley adds brightness. Other fresh herbs like thyme, basil or tarragon can work too.
*Find the full ingredient list in the recipe card below!
Helpful Equipment
- Large pot with lid
- Large pan or large dutch oven
- Colander
- Stiff brush
- Tongs
- Slotted spoon
- Large serving bowl
How to Make Steamed Clams
- Place the clams in a bowl of cold water, then scrub with a stiff brush, discarding any that are cracked or stay open when tapped.
- Heat olive oil in a large, wide pot with a lid over medium heat. Add sliced garlic cloves and cook gently until fragrant and golden, about 1-2 minutes.
- Increase heat to medium-high, then pour in the wine and water. Bring to a simmer, then carefully place the clams in the pot, being careful not to crack their shells.
- Cover, shake the pot lightly, and let them steam for 2-3 minutes. Check to see if any cooked clams have opened.
- As each clam opens, transfer it with tongs or a slotted spoon to a large serving bowl. Cover for another minute, then check again and remove more opened clams. Continue until all have opened, discarding any that don't open after 15 minutes.
Pro Tip: Remove clams from the pot as soon as they open so they don't over cook. Some clams are stubborn and need extra time, but discard any that never open.
- Lower heat to medium-low, then melt cold butter into the cooking liquid, whisking a few pieces at a time until emulsified into the sauce.
- Stir in the fresh parsley and season with freshly ground black pepper. Taste and add a pinch of salt only if needed, but the clams are likely salty enough.
- Pour the sauce over the cooked clams, sprinkle with more fresh herbs and serve with lemon wedges and crusty bread to soak up the clam broth.
Tips for the Best Steamed Clams
- Always clean clams well before cooking to avoid grit.
- Use a wide pot so the clams cook evenly in a single layer.
- Removing clams as they open prevents tough, overcooked clams.
- Add cold unsalted butter slowly so the sauce emulsifies instead of separating.
Variations
- Add cherry tomato confit for sweetness.
- Finish with salsa verde for an herby kick.
- Stir in red pepper flakes for gentle heat.
- Add other fresh herbs like tarragon or basil for a different twist.
- Add a squeeze of lemon juice to the broth for extra brightness.
What to Serve with Steamed Clams
These simple steamed clams make a perfect main course or appetizer. Serve them hot with crusty bread or warm focaccia to soak up the delicious broth.
Pair with a light side like an easy arugula salad with balsamic vinaigrette or a hearty grilled vegetable panzanella.
Storing and Reheating
Steamed clams are best enjoyed fresh, but leftovers can be stored in an airtight container in the refrigerator for up to 2 days.
Reheat gently over low heat until just warmed through. Avoid boiling, which can make clams rubbery. Freezing is not recommended.
FAQs
Not recommended. Clams should be cooked and served immediately, though you can clean clams and purge them in salt water a day ahead to make this faster.
Discard any clams that remain closed after 15 minutes. They are likely dead and may not be safe to eat.
Yes. Beer, chicken broth or clam broth can be used instead of wine, though the flavor will be slightly different. Be sure to add a bit of lemon juice to give it some acidity.
Crusty bread, French bread or focaccia are all great choices for soaking up the hot broth.
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Garlic Butter Steamed Clams
Ingredients
- 2 dozen littleneck clams scrubbed clean
- 3 tablespoons olive oil
- 3-4 garlic cloves finely chopped
- ½ cup dry white wine
- ¼ cup water
- 6 tablespoons unsalted butter cold and cut into pieces
- freshly cracked black pepper to taste
- 1 tablespoon fresh Italian parsley chopped, plus more for garnish
- crusty bread for serving
- lemon wedges for serving
Instructions
- Scrub the clams well under cold running water, discarding any that are cracked or stay open when tapped.
- Heat the olive oil in a large, wide pot with a lid over medium heat. Add the sliced garlic and cook gently until fragrant and just starting to turn golden, about 1-2 minutes.
- Increase the heat to medium-high, then pour in the wine and water. Bring to a simmer, then carefully add the clams, being careful not to crack their shells.
- Cover, then give the pot a little shake and let them steam for about 3 minutes, then check to see if any have opened.
- As soon as each clam opens, use tongs or a slotted spoon to transfer it to a large serving bowl. Cover for another minute, then check again and remove more opened clams. Continue until all clams have opened, discarding any that don't open after 15 minutes.
- Reduce the heat to low, then whisk in the cold butter, a few pieces at a time, until the sauce becomes silky and emulsified.
- Stir in the parsley, then season with freshly ground black pepper. Taste and add a pinch of salt, but only if needed. Clams are very salty on their own and typically don't need more.
- Pour the sauce over the clams, then sprinkle with more parsley and serve immediately with lemon wedges and plenty of crusty bread for dipping.
Notes
- Always clean clams well before cooking to avoid grit.
- Use a wide pot so the clams cook evenly in a single layer.
- Removing clams as they open prevents tough, overcooked clams.
- Add cold unsalted butter slowly so the sauce emulsifies instead of separating.
