30-Minute Steamed Clams with Garlic and White Wine
Fresh clams steamed in a fragrant broth of white wine, garlic, and olive oil create this classic seafood dish. The wine reduces to concentrate flavor while the clams release their natural brininess into the cooking liquid. Finished with butter and fresh parsley, this elegant preparation is perfect for a special dinner or entertaining. The key is using very fresh clams and discarding any that don't open during cooking for food safety.
Ingredients
Instructions
- 1
Wash the clams removing dirt and sand
- 2
Place a large pot over medium heat
- 3
Add extra virgin olive oil
- 4
Add garlic and saute for approximately 1 minute or until the garlic is tender
- 5
Add white wine
- 6
Bring to a boil until it reduces to half volume
- 7
Add in clams and steam until the clams begin to open
- 8
Add in butter
- 9
Cover and cook until all or most of the clams have opened
- 10
Remove and discard any unopened clams
- 11
To serve, top with parsley
Tips
Soak clams in salted water for 30 minutes before cooking to help purge sand and grit
Use a dry white wine that you would drink - the flavor concentrates during reduction
Discard any clams that remain closed after cooking as they may be unsafe to eat
Good to Know
Consume immediately for best quality and food safety
Not suitable for advance preparation due to seafood safety
Serve immediately with crusty bread to soak up the broth
Common Mistakes
Don't overcook clams or they become rubbery and tough
Discard unopened clams to avoid food safety issues
Substitutions
Dairy-Free Swaps
General Alternatives
FAQ
Can I use frozen clams for this recipe?
Fresh clams work best for texture and flavor. If using frozen, thaw completely and reduce cooking time as they cook faster.
What if some clams don't open during cooking?
Discard any clams that remain closed after cooking as they may be dead or unsafe to eat.
How long will leftover clams keep?
Cooked clams should be consumed within 24 hours when refrigerated for food safety reasons.