Learn how to make the best steamed clams recipe from someone that harvests them! This Steamed Clams in Garlic Wine Sauce recipe is light, buttery and simple, yet fancy enough for a date night! Get your crusty bread ready!
We harvest clams on the Puget Sound regularly with our family, and I usually go for my Mediterranean steamed clams recipe, but today I was craving a light and creamy white wine sauce with fresh harvested steamers. I have a full guide on how to dig steamer clams, I highly suggest gathering your own fresh steamers when you can!
Table of Contents
Ingredients To Make Steamed Clams
- Steamer Clams. We harvest our own steamers, but any steamer clams will do for this recipe. I'm working with steamers that are about 1.5 to 2 inches. If they're smaller or larger, make sure to adjust the cook time accordingly. Steamers are easy to work with and they guide the cooking time, since they pop open as soon as they're cooked to signal to the cook that they're ready to come off the heat.
- White Wine. A good dry white wine is essential for making the best steamed clams. Good options are sauvignon blanc or chardonnay.
- Garlic. Use fresh minced garlic, always for this recipe.
- Butter. I used salted Kerrygold butter, but any salted butter will do.
- Lemon. I like to wash and dry the lemon as part of my prep, since I use the zest in the sauce.
- Red pepper flakes. I like to add a little sprinkle or two for an added kick at the very end once I remove the clams off the heat. Adding them at the end makes it more tame and adds just a little much needed kick. It makes a difference! You can leave them out if you'd like.
- Fresh Parsley. A big handful of finely chopped parsley to nestle into the clams and the sauce is everything! Make sure to use Italian flat leaf parsley instead of curly.
How to Make Steamed Clams
Something to note first, is that this recipe moves extremely fast. I like to have all my ingredients prepped before I start the recipe.
Here's how to make the best steamed clams:
- First, we have to clean and purge the clams. This is essential to get any dirt and sand out of them. Follow the cleaning guide below where I go into detail on how to purge and make your own salt water, because who has sea water laying around besides us?
- To a large pan on medium heat, melt butter.
- Add garlic and cook until it becomes fragrant, making sure not to let it turn brown.
- Add the wine, lemon zest, and the juice of ½ a lemon, and bring to a boil.
- Boil for 1-2 minutes, then add the steamer clams. If you used unsalted butter, add a sprinkle of salt.
- Cover and cook until the clams open. This takes about 2-3 minutes. If some clams remain closed, wait another minute otherwise discard them.
- Remove from heat immediately and top with ½ lemon juiced, red pepper flakes, and fresh parsley. Serve with crusty bread and serve warm.
How To Clean Clams Before Cooking
Cleaning clams is extremely important, whether you purchased them from a fish monger or harvested on your own. I like to rinse them under water and scrub them using a shellfish or vegetable brush for a couple seconds on each clam.
Then, they should be properly purged in order to get any sand that's inside the clam. Below are the instructions for purging.
How to Make Homemade Sea Water to Purge Clams
I start out with sea water to purge clams then always transfer them to homemade salt water. I use ⅓ cup of salt per 1 gallon of fresh water. Soak for 30 mins. Then drain. Remake the salt water and soak again. I repeat the soaking process 3 times to ensure the steamers properly purge all the sand.
Recipe FAQ
Clams are one of the easiest shellfish to understand when they're cooked. During the steaming process, steamers will pop open. Once they open, that's a clear signal that they're cooked and ready to be enjoyed. If they remain closed, that could be a sign that the clam went bad and therefore should be discarded. Better safe than sorry is always my rule when working with clams.
This is the most common question I get asked. There are two ways to check: first, tap them to see if they closed. If they remain open, they're no longer alive and should be tossed. Another way to check is to gently squeeze their shells closed. If they close, they're a keeper!
More Clam Recipes
- Mediterranean Steamed Clams with Peppers
- Razor Clam Spaghetti with Wine Sauce
- Clam Dip
- Stout Steamed Mussels
How to Make Steamed Clams in Garlic Wine Sauce
Ingredients
- 4 tablespoon salted butter or extra virgin olive oil
- 6 large cloves garlic or 10 small
- 2 lbs fresh steamer clams or manilla clams
- 2 cups white wine
- 1 lemon, zest and juice divided
- red pepper flakes to taste
- chopped parsley for garnish
- 1 loaf of crusty baguette
Instructions
- To a large pan on medium heat, melt butter.
- Add garlic and cook until it becomes fragrant, making sure not to let it turn brown.
- Add the wine, lemon zest, and the juice of ½ a lemon, and bring to a boil.
- Boil for 1-2 minutes, then add the steamer clams. If you used unsalted butter, add a sprinkle of salt.
- Cover and cook until the clams open. This takes about 2-3 minutes. If some clams remain closed, wait another minute otherwise discard them.
- Remove from heat immediately and top with ½ lemon juiced, red pepper flakes, and fresh parsley. Serve with crusty bread and serve warm.
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