Garlic Butter Steamed Clams

Steamed clams in their shells served in a dark ceramic bowl, topped with parsley and lemon wedges, with clam shells and fresh herbs scattered on the wooden surface around it.

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Garlic Butter Steamed Clams

This is the easiest way to make restaurant-quality steamed clams at home. The clams open just enough to 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!

Prep Time: 15

Cook Time: 10

Total Time: 25

Servings: 4

Calories: 272kcal

Author: Nicole Gaffney

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.

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