So simple, but so good - steamed clams served in their own liquor. Serve with a crusty Italian bread, or over pasta.

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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Wash clams to remove any dirt or sand.

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  • In a large pot, heat oil over medium heat. Add garlic; saute for 1 minute, or until tender. Pour in the white wine. Boil until wine has reduced to half its original volume.

  • Add clams, cover, and steam till clams start to open. Add butter, cover, and cook till most or all of the clams open. Discard any that do not open. Transfer clams and juice to 2 large bowls. Sprinkle with parsley. Serve.

Partner Tip

Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

191.5 calories; 3.9 g protein; 4.3 g carbohydrates; 24 mg cholesterol; 63.5 mg sodium. Full Nutrition

Reviews (324)

Read More Reviews

Most helpful positive review

Rating: 5 stars
01/30/2006
My only "complaint" about this recipe is that I wish it stated at what temperature to "steam" the clams. My husband and I had quite a disagreement. He wanted to bring it to a boil and then almost shut the heat off. I thought it would be hot enough. Our compromise was to turn the heat to medium for about 20 minutes. 49 out of the 50 clams opened. I was shocked to see how much liquor they make. I thought the small amount of wine wouldn't be enough. They were great. Definitely have a lot of crusty bread on hand. Linguine or some other pasta is great. My kids were so brave about trying them. I can't wait to make it again. We added some fresh lemon after they were cooked and it really brought out the flavor. Delicious! Oh, and scrub the clams really well. I got a lot of sand and gunk off them. THANKS for a great recipe. Read More
(220)

Most helpful critical review

Rating: 3 stars
04/28/2007
Mine came out very salty. Read More
(6)
426 Ratings
  • 5 star values: 353
  • 4 star values: 55
  • 3 star values: 14
  • 2 star values: 4
  • 1 star values: 0
Rating: 5 stars
01/30/2006
My only "complaint" about this recipe is that I wish it stated at what temperature to "steam" the clams. My husband and I had quite a disagreement. He wanted to bring it to a boil and then almost shut the heat off. I thought it would be hot enough. Our compromise was to turn the heat to medium for about 20 minutes. 49 out of the 50 clams opened. I was shocked to see how much liquor they make. I thought the small amount of wine wouldn't be enough. They were great. Definitely have a lot of crusty bread on hand. Linguine or some other pasta is great. My kids were so brave about trying them. I can't wait to make it again. We added some fresh lemon after they were cooked and it really brought out the flavor. Delicious! Oh, and scrub the clams really well. I got a lot of sand and gunk off them. THANKS for a great recipe. Read More
(220)
Rating: 5 stars
01/08/2005
This was delicious! I used roasted garlic instead of regular garlic, used a full stick of butter, and added about 2 tbsp. of clam juice. Also, the juice of one lemon and sprinkled some crushed red pepper on top!! YUMMY. Read More
(141)
Rating: 5 stars
02/15/2006
I made this for dinner for Valentine's day & they were out of this world good! I used pinot grigio both in the sauce & as an accompaniment & it went exceedingly well. I served this w/ barely buttered toasted french bread (very good dipped in the sauce) strawberry onion salad (from this site) & the pinot grigio. I had other courses planned & ready to eat but we enjoyed this so much that we decided to pig out on it & forego the other courses (we'll have them for dinner tonight). It was simply the best meal I have ever eaten! Read More
(106)
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Rating: 5 stars
04/23/2006
Excellent recipe! Best clams we've ever had at home. We like our clams well done so we didn't have a lot of the juice left. Next time we'll add another 1/2 cup of wine and 1 tbsp of butter half way through steaming to ensure we have more juice because the little bit of juice we did have was so yummy!! We had this as an appetizer with white crusty baguette so good! Excellent with the main course we had of Red Snapper with Orange-Almond Sauce. Adding this one into my recipe box. Read More
(37)
Rating: 5 stars
12/23/2009
This was a fantastic simple fresh recipe. As an earlier reviewer suggested I added a dash of oregano a dash of red pepper flakes and a medium can of diced tomatoes. The tomatoes were a great addition. Served it with pasta for a main dish (linguini). I'm making this for Christmas Eve with shrimp yum! Read More
(30)
Rating: 5 stars
02/15/2004
I gave this recipe a double punch after cooking with another big spritz of wine and salt/lemon. Cover and simmer one or two more minutes... its seems to bring the broth to new heights. Read More
(27)
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Rating: 5 stars
01/24/2011
Delicious yet simple recipe! I've made this twice. Once the wine reduced I added a can of crushed tomatoes my 2nd time around and added a bit more garlic shallots and green onions for a fresh new taste. (cook the shallots first to get them tender) To wash clams soak in fresh water for 20 min. then scoop up the clams (dont pour out) while the clams "breath" in the water they filter out the salty sand. Read More
(26)
Rating: 5 stars
07/26/2003
We make steamed clams all the time but never quite like this. We used both little necks and the real steamer clams. (the ones with the tail) They were so excellent Scott and the broth was incredible. I took your advice Stephanie and made the italian bread from this site and used it to soak up the broth. Hubby and his buddy were inhaling them! Read More
(25)
Rating: 5 stars
04/03/2006
Great EASY recipe! Steamed about 15-20 minutes. Served with Ceasar Salad, corn, and garlic/butter rice. Make sure you have some good dipping bread! Makes a lot of juice! Read More
(21)
Rating: 3 stars
04/28/2007
Mine came out very salty. Read More
(6)