Garlic Wine and Butter Steamed Clams
Wine Butter Clams
Small clams steamed quickly with garlic, shallots, white wine, butter, fresh herbs, lemon, and grilled bread for soaking up the broth.
These garlic wine and butter steamed clams are built around a short, lively pan sauce rather than a long cooking project. Small clams open in minutes over simmering white wine, releasing their briny juices into butter, garlic, shallots, and a pinch of heat.
The only step that asks for patience is cleaning the clams. A cool-water soak helps them release sand, and a quick scrub gives you a cleaner broth. Once that is done, the actual cooking moves fast, so the bread should be toasted and the herbs should be chopped before the clams hit the pan.
Serve the clams as a light dinner for two or as a first course for a seafood meal. The grilled country bread is not an afterthought: it catches the wine-butter broth, lemon, and herbs, turning the last spoonfuls in the bowl into the best part.
Use the freshest live clams you can find and discard any with cracked shells or any that stay open when tapped before cooking. After steaming, discard clams that remain closed, then bring the bowl straight to the table while the broth is hot.
Nutrition (per serving)
Directions
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1
Place the clams in a large bowl of cool water and let them soak for 20 minutes so they can release sand and grit.
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2
While the clams soak, brush the bread lightly with olive oil and grill or broil it until deeply toasted on both sides.
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3
Lift the clams from the water, scrub the shells lightly, and discard any with cracked shells or any open clams that do not close when tapped.
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4
Melt the butter in a large saute pan with a tight-fitting lid over medium-high heat.
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5
Add the garlic, shallot, salt, and red pepper flakes and cook for 1 to 2 minutes, stirring, until fragrant but not browned.
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6
Pour in the white wine and let it come to a simmer, scraping up any buttery bits from the pan.
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7
Add the clams in an even layer, cover the pan, and steam for about 3 minutes, shaking the pan once, until most of the shells are wide open.
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8
Transfer the opened clams to a warm serving bowl and discard any clams that remain closed.
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9
Spoon the hot wine-butter broth over the clams, scatter with fresh herbs, and serve immediately with lemon wedges and grilled bread.
Ingredients
- Small Live Clams, such as Manila or littleneck:1 1/2 lb
- Country Bread or Sourdough Bread, thick slices:2
- Olive Oil, for brushing bread:1/2 tbsp
- Unsalted Butter:2 tbsp
- Garlic Cloves, thinly sliced or minced:2
- Large Shallot, minced:1
- Fine Sea Salt:1/4 tsp
- Red Pepper Flakes:1/4 tsp
- Dry White Wine:1/2 cup
- Chopped Fresh Parsley, cilantro, chives, or a mix:1 tbsp
- Lemon, cut into wedges:1
Tips & Notes
- Choose small live clams for the sweetest texture and quickest cooking.
- Have the bread ready before steaming because the clams cook in only a few minutes.
- Use a dry, crisp white wine that you would enjoy drinking; avoid sweet wine.
- Taste the broth before adding extra salt, since clams release their own briny liquid.
