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Angled close-up of the main bowl, emphasizing the vibrant tomato sauce, opened clams, fresh herbs, and melted blue cheese, with a silver fork resting in the bowl.
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Steamed Clams with Tomatoes and Blue Cheese

This unique twist on steamed clams pairs juicy tomatoes and fresh basil with funky, creamy blue cheese. It's unexpected, a little bold, and absolutely perfect for summer.
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Servings: 5 servings
Calories: 274kcal
Author: Nicole Gaffney

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

  1. Heat the olive oil in a large pot over medium-high heat. Add the garlic and sauté for about 1 minute, just until fragrant.
  2. Pour in the white wine and let it cook for 1–2 minutes, until it reduces by half.
  3. Add the tomatoes and use a wooden spoon to break them into large chunks. Simmer uncovered for about 5 minutes.
  4. 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.
  5. 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.
  6. Reduce the heat to low and stir in the butter, one piece at a time, until fully incorporated.
  7. 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.
  8. 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.

Nutrition

Calories: 274kcal | Carbohydrates: 9g | Protein: 12g | Fat: 20g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 0.3g | Cholesterol: 50mg | Sodium: 633mg | Potassium: 436mg | Fiber: 2g | Sugar: 4g | Vitamin A: 972IU | Vitamin C: 16mg | Calcium: 253mg | Iron: 2mg
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