Easy Steamed Littleneck Clams in White Wine and Garlic Sauce
Easy Steamed Littleneck Clams is a simple seafood dinner that comes together fast and feels a little special, with quick cooking, fresh coastal flavor, and minimal prep. This steamed clams recipe uses littleneck clams, garlic, butter, and white wine to create a light broth that’s perfect for dipping bread or serving with pasta.
Servings: 2
Calories: 271kcal
Equipment
- Dutch oven or large sauté pan with lid
- Knife and cutting board
- Serving Bowl
- Ladle
- Tongs
Ingredients
- 2 dozen Littleneck or small Middleneck clams
- 1 cup dry white wine Sauvignon Blanc works well
- 3 tablespoons butter
- 2 cloves garlic minced
- 1 lemon thinly sliced
- salt and pepper to taste
- 2 tablespoons fresh parsley chopped, for garnish
- crusty bread for dipping
- pinch of red pepper flake (optional)
Instructions
- Scrub the clams under cold running water to remove any sand or debris. Discard any clams with cracked shells or that remain open after tapping.
- In a large skillet or Dutch oven, melt the butter over medium heat. Add the minced garlic and sauté until fragrant, about 1 minute. Pour in the white wine and a pinch of red pepper flake (if using). Bring to a simmer.
- Add the clams to the pot, arranging them in a single layer as much as possible. Place the lemon slices over the clams.
- Cover and steam for 6–8 minutes, shaking the pot once or twice, until the clams open. Discard any clams that do not open.
- Transfer the clams to a serving bowl. Pour the cooking liquid over the clams. Sprinkle with fresh parsley. Serve immediately with crusty bread for dipping.
Video
Notes
Cooking Notes
Fresh clams cook very quickly, so the key is building the broth first and letting the steam do the work. Once the clams open, they’re ready to serve. Overcooking can make them tough.
Tips for Best Results
- Bring the wine and butter mixture to a gentle simmer before adding the clams so the steaming process starts immediately.
- Arrange the clams in as even a layer as possible so they cook evenly and open at the same time.
- Add the parsley after cooking so the flavor stays fresh and bright.
- Discard any clams that do not open during cooking.
Nutrition
Calories: 271kcal | Carbohydrates: 9g | Protein: 1g | Fat: 17g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 45mg | Sodium: 145mg | Potassium: 199mg | Fiber: 2g | Sugar: 3g | Vitamin A: 877IU | Vitamin C: 35mg | Calcium: 41mg | Iron: 1mg
