Steamed Clams
Ingredients
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- 3 pounds littleneck clams – scrubbed (~181.5 small littleneck clams)
- 8 cups cold water
- 2 tbsp kosher salt
- 2 tbsp olive oil
- 1 shallot – finely chopped
- 4 cloves garlic – thinly sliced
- 1/4 tsp red pepper flakes
- 1 cup dry white wine
- 4 tbsp unsalted butter
- 1/4 tsp black pepper – freshly ground
- 1/4 cup flat-leaf parsley – chopped (~0.5 n/a parsleys)
- 1 lemon – cut into wedges (for serving)
- crusty bread – for serving
Instructions
1. Purge the clams: In a large bowl, dissolve the kosher salt in the cold water. Add the clams and let sit 20–30 minutes to expel grit. Lift clams out (do not pour) and scrub shells under cold running water, then rinse well.
2. Heat a wide, heavy pot with a tight-fitting lid over medium heat. Add the olive oil, then the chopped shallot; cook, stirring, until translucent, 2–3 minutes. Add the sliced garlic and red pepper flakes and cook until fragrant, 30–60 seconds.
3. Pour in the white wine and bring to a strong simmer; cook 1 minute to let the alcohol blow off.
4. Add the clams to the pot in an even layer. Cover and steam, shaking the pot once or twice, until most clams have opened, 5–8 minutes. As clams open, transfer them to a warm bowl; discard any that remain closed after 8 minutes.
5. Off the heat, swirl the butter into the pot juices until melted and slightly emulsified, 30–60 seconds. Season with the black pepper and stir in half of the chopped parsley. Return the clams to the pot and gently toss to coat in the broth.
6. Ladle clams and broth into warm bowls, sprinkle with the remaining parsley, and serve with lemon wedges and crusty bread.
Steamed Clams are all about sweet, briny shellfish gently opened over aromatic steam and bathed in a garlicky wine-butter broth. The clams stay tender and juicy, while the broth picks up their ocean savor, balanced by a touch of heat and fresh herbs. It’s simple cooking that feels luxurious, perfect for dunking bread and sharing at the table.
The dish is a staple of American coastal cooking, found from New England to the Pacific Northwest. While New England is known for soft-shell “steamers” served with butter, hard-shell clams like littlenecks and Manila clams have become common for wine-steamed versions popularized in seafood shacks and Italian-American kitchens. The technique—covered steaming just until the shells open—has deep roots and remains one of the most enduring ways to showcase pristine shellfish.