Steamed Clams are a timeless seafood favorite: simple to prepare, full of flavor, and ideal as an appetizer or a light main. Small clams are gently steamed in a savory broth of white wine, butter, garlic and Old Bay seasoning. The result is tender shellfish and a fragrant, spoonable broth perfect for dipping crusty bread.
Steamed Clams in Wine and Garlic
These garlic steamed clams are bright, briny and deeply satisfying. The cooking liquid—white wine melted with butter and perfumed with garlic and Old Bay—complements the natural sweetness of the clams and turns into a delicious sauce. This dish comes together quickly, making it perfect for weeknights, casual gatherings, or a simple special-occasion meal. Serve with plenty of fresh parsley and lemon, and offer crusty bread to soak up every last drop.
I’ve lived near abundant seafood for years and, surprisingly, have yet to try digging my own clams. I love fresh seafood and I’m planning to change that soon—when I do I’ll be making clam linguine or a classic clam chowder using the freshest clams I can get my hands on. Until then, high-quality market clams work beautifully for this recipe.
Why you’ll love this dish…
- Quick and easy: Ready in about 20 minutes from start to finish.
- Delicious broth: Wine, butter and garlic create a rich, savory sauce.
- Fresh and aromatic: Fresh parsley and a squeeze of lemon brighten the flavors.
- Perfect for sharing: A convivial dish that’s ideal for a small gathering or a cozy dinner for two.
- Versatile: Serve as an appetizer or a main with bread or pasta.
Recipe Shopping List
Below are the ingredients you’ll need to prepare garlic steamed clams. For best results use fresh clams and a dry white wine you’d enjoy drinking.
- Water
- White wine (dry)
- Salted butter
- Old Bay garlic and herb seasoning (or a similar seafood seasoning)
- Garlic cloves
- Small clams (littlenecks or similar)
- Fresh parsley
- Fresh lemon (for serving)
- Crusty bread (for serving)
How To Make This Recipe
Here’s a straightforward overview of the method. Follow the full ingredient amounts and step-by-step instructions in the recipe section below.
- Prepare the broth: In a medium pot bring water, white wine, butter, Old Bay and minced garlic to a gentle simmer.
- Sort the clams: Inspect each clam and discard any that are cracked, broken or that do not close when tapped.
- Steam the clams: Add the clams to the simmering broth, cover the pot and steam for about 10 minutes, until the shells open.
- Finish and serve: Discard any clams that remain unopened. Sprinkle with minced parsley, finish with a squeeze of lemon if desired, and serve immediately with bread.
Recipe FAQ
How should I store leftover steamed clams?
Keep leftovers in an airtight container in the refrigerator for up to two days. Reheat gently—briefly—to avoid overcooking the clams.
Can I prepare this dish in advance?
Clams are best steamed fresh, but you can make the broth ahead of time and refrigerate it. Reheat the broth and add the clams just before serving.
What if I don’t have Old Bay seasoning?
Substitute a blend of paprika, celery salt and freshly ground black pepper to achieve a similar savory profile.
Are there variations to this recipe?
Yes. Add herbs like thyme or bay leaf while simmering, or finish with a splash of lemon juice or a pinch of red pepper flakes for heat.
Serve this with…
- Crusty Italian bread or semolina bread to soak up the broth
- Simple pasta tossed with olive oil or browned butter pasta for a heartier meal
- A crisp green salad dressed with a lemon vinaigrette
- Grilled asparagus or other simple grilled vegetables
More seafood ideas
- Dungeness Crab Salad for sushi and poke
- Crispy shallot crab pasta
- Cajun crab legs
Garlic Steamed Clams — Recipe
Yield: 4 people
Prep Time: 10 minutes • Cook Time: 10 minutes • Total Time: 20 minutes
Ingredients
- ½ cup water
- 2 cups white wine (dry)
- 1 stick (½ cup) salted butter
- 2 teaspoons Old Bay garlic and herb seasoning
- 3 cloves garlic, minced
- 2 pounds small clams (littlenecks), cleaned
- 2 tablespoons fresh minced parsley
- Lemon wedges, for serving (optional)
Instructions
- In a medium pot, combine the water, white wine, butter, Old Bay seasoning and minced garlic. Bring gently to a simmer over medium heat.
- While the liquid heats, sort through the clams. Discard any shells that are cracked or broken. If a clam is open, tap it; if it does not close, discard it.
- Add the clams to the simmering liquid and cover the pot. Steam the clams for about 10 minutes, or until the majority of the shells have opened.
- Carefully remove opened clams to a serving bowl. Discard any clams that remain tightly closed.
- Stir the minced parsley into the broth, adjust seasoning if needed, and spoon the broth over the clams. Serve immediately with lemon wedges and crusty bread for dipping.
Nutrition (approximate per serving)
Calories: 643 • Total Fat: 27 g • Saturated Fat: 15 g • Cholesterol: 213 mg • Sodium: 3319 mg • Carbohydrates: 16 g • Protein: 59 g
Nutrition data is an estimate. Consult a trusted source for medical or dietary needs.
