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I love simple gourmet meals. Who says you need to slave away in the kitchen to deliver a fine dining experience? Not me. I’m always on the hunt for simple gourmet classics that you can whip up quickly. These simple steamed clams with white wine and garlic are a perfect example – you can cook them up in 20 minutes. That makes them perfect for a Friday night when you are ready to open a bottle of wine and kick back and relax with a lovely meal. When you sit down to a heaping bowl of steamed clams in a buttery fragrant broth paired with fresh bread and wine, you will understand the merit of simple gourmet too!
Looking for more simple clam recipes? Try my linguine and clams or my clams in a spicy red sauce.
Why you’ll love these simple steamed clams with white wine and garlic
I can think of a few reasons why you will love this steamed clam recipe.
First, steamed clams are delicious. Meaty, sweet, and a little bit salty – these morsels pair beautifully with a white wine and butter sauce. I could probably eat the whole 3 pounds by myself.
Second, these steamed clams are incredibly simple. Sautee a little shallot and garlic and then fill the pot with wine and steam your clams. It will only take a few minutes. Then you just need to add a bit of butter, lemon, and herbs for garnish. Viola, a gourmet feast prepared in 20 minutes.
Third, there’s that gourmet or fine dining feel. I don’t know why, but dining on clams just feels fancy. It is a simple but elegant meal. Add to the gourmet vibe by lighting a few candles and putting out some nice place settings. You will have some time to spare as this recipe takes no time to cook. I think dining alfresco is best of all for a steamed clam dinner feast.
Ingredients for Simple Steamed Clams with White Wine and Garlic
As with most simple recipes, you won’t need many ingredients but the quality is key. This recipe is all about the clams so I’ve included a few notes on selecting the right type of clams, where to find them, and how to clean and store them. Also, make sure to get fresh bakery-quality bread – a french baguette or ciabatta are both great options. Lastly, get a nice wine for cooking and drinking. There are lots of great Spanish whites for under $20 a bottle. See suggestions in the pairing section below.
How to buy, clean, and store your clams: Pick up fresh clams the day you plan to cook them. Look for littleneck clams, manila clams, or cherrystone clams. I usually use manila clams because they are the cheaper option around us – I get them for about $6 a pound at the big Asian grocery store in town – a great place to find fresh well priced seafood. Seafood markets are a good place to find fresh clams. Higher-end grocery stores like Whole Foods and Wegmans typically have them too. If you are lucky enough to live on the coast then you shouldn’t have any problem finding clams.
Remember that clams need to be kept alive until you cook them (e.g., they need to breathe). Never tie them up in a plastic bag. Put them in a colander when you get home and give them a quick rinse in cold water. I always soak my clams in cold water for 20 to 30 minutes too. This lets them expel sand and grit. You can do this just before cooking. If you are not ready to start cooking, store clams in the refrigerator in the colander (placed on a plate or in a bowl). Get them out about 30 minutes before you want to cook to save time for soaking. Discard any broken clams or clams that won’t close before cooking.
Suggested Pairings for Simple Steamed Clams with White Wine and Garlic
You will need some crusty bread for sopping up the delicious white wine and garlic butter. I usually opt for french bread or ciabatta bread. A simple salad can be added to balance out the meal. For the wine, go with a dry minerally Spanish white. Albarino is the classic option. I also like txakoli, from the Basque region, and other slightly sparkling Spanish wines such as Avinyo Pettilant Blanc. If you prefer to eat clams with pasta, try my clams and linguine recipe.
Simple Steamed Clams with White Wine and Garlic FAQ
Use littleneck, Manila, or cherrystone clams.
I recommend soaking clams for 20 to 30 minutes. This helps them expel sand and grit. Use cold tap water. No need to salt the water.
Nope, a large pot with a lid is all you really need. A nice wide slotted spoon is also helpful for fishing them out of the pot. See below the recipe for my favorite kitchen tools for cooking and serving clams.
Simple Steamed Clams with White Wine and Garlic
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Category: Seafood
Ingredients
- 3 pounds clams, littleneck, or Manila
- 3 tablespoons olive oil
- 1 large shallot, diced
- 6 cloves of garlic, minced
- 1 cup of white wine
- 1 bay leaf
- 3 tablespoons butter
- 2 lemons, 1 cut in half for juicing, and 1 cut into wedges for serving
- ¼ cup chopped fresh parsley
Instructions
- Heat olive oil in a large pot equipped with a lid. Add shallot and garlic and cook over medium heat until soft and fragrant – 3 to 5 minutes. Add the wine and bay leaf and bring to a boil. Reduce the heat to a simmer and cook for 2 minutes.
- Add the clams. Stir the pot and cover. Steam the clams until they open. Manila clams typically take 3 to 5 minutes. Littleneck clams will typically take 5 to 7. You don’t want to over-cook them so check often once they begin opening. Note – you will hear a clicking sound as they open and bump the side of the pan.
- Use a slotted spoon to fish open clams from the pot and transfer them to a large serving bowl.
- Add the butter, juice of 1 lemon, and half of the parsley. Simmer for 3 minutes. Pour the liquid over the clams. Garnish with remaining parsley and lemon wedges.
- Serve with bread for dipping in the white wine and garlic sauce.
Keywords: clams, white wine and garlic
Favorite Kitchen and Serving Tools for Steamed Clams
You can steam clams in any large pot equipped with a lid. I usually use a stock pot (like the one shown below) or a dutch oven. A large slotted spoon is great for fishing clams and mussels out of the pot. Large low sided servings bowls are great for clams – you will want an extra one for the shells. Finally, a lemon juicer is a tool you will use again and again.
