Clams are one of the most delicious and affordable seafood options during the winter months. They’re also a cinch to steam, resulting in a restaurant-quality meal in just about 15 minutes. I picked up the clams for this dish while recently perusing Pike Place Market here in Seattle, but they should be readily available right now at your grocer’s seafood counter.
For these Whole30 Steamed Clams, I wanted to create a simple, buttery broth. I was able to achieve that with just a few tablespoons of ghee, which combine with lemon juice to create a broth that is the perfect balance for the naturally sweet clams.
I like to serve these clams atop a pile of veggie spirals or spaghetti squash, though they would be extra delicious on a bed of pasta (if you’re not doing Whole30).
- 2 pounds clams, soaked and cleaned
- 4 garlic cloves, minced
- 1 large shallot, diced small
- 1 tablespoon olive oil
- 3 tablespoons ghee, divided
- 1 cup vegetable broth
- 2 tablespoons white wine vinegar
- 1 teaspoon salt
- Pinch red pepper flakes
- 1 lemon
- ½ cup fresh parsley, chopped
Add clams to a large bowl of ice water and let soak for 30 minutes, up to an hour, to release any excess sand and dirt.
In a large skillet (with lid available), heat 1 tablespoon olive oil and 1 tablespoon ghee over medium heat. Once heated, add in garlic and shallot and cook for about 3 minutes. Add vegetable broth and white wine vinegar and bring to a boil. Simmer for 3 to 5 minutes.
Add cleaned, drained clams and place lid on the pan. Steam for 5 to 6 minutes, until the shells all completely open.
Turn off heat and season with salt, red pepper flakes and the juice of 1 lemon. Add in remaining 2 tablespoons of ghee and sprinkle with fresh, chopped parsley.
Spoon clams and broth into a bowl or onto a plate of spiralized vegetables or spaghetti squash. Serve.