Steamed Clams
Steamed clams come together in about 15 minutes in a bright, garlicky broth made with ghee and lemon. Developed as a Whole30 compatible dinner, this recipe is meant to be an easy way to impress guests. Swap in butter and white wine for a non-Whole30 version.
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Making a pot of Steamed Clams is one of those meals that feels more intimidating than it actually needs to be. With 15 minutes of cook time, a garlicky, buttery broth is developed to help the shells steam open. I first developed this recipe as a Whole30-compatible meal, built around ghee and white wine vinegar in place of a more traditional butter and white wine. Both versions are worth making, and the broth is delicious either way.
I pick up clams regularly at Pike Place Market here in Seattle, though they’re more accessible than people think. Costco often carries them, and most grocery store seafood counters will have them during the winter months. Clams are one of the more affordable seafood options out there, which makes them an easy choice for a light weeknight dinner.
How to Clean Clams
Before you steam, you’ll want to give the clams a good soak. Add them to a large bowl of ice water and let them sit for 30 minutes to an hour. This draws out any sand or grit hiding inside the shells. While they soak, give each clam a quick scrub under cold running water to remove any debris from the outside of the shell.
Discard any clams that are already open and don’t close when tapped. Those are dead and shouldn’t be cooked. After steaming, discard any clam that hasn’t opened.
How to Steam Clams
To steam clams, you’ll need a large skillet or wide pot with a lid. You want enough room for the clams to spread out in a single layer so the steam can circulate evenly. Start by building your broth: sauté garlic and shallot in olive oil and ghee, then add vegetable broth and white wine vinegar (or dry white wine if you’re not keeping it Whole30 compatible). Bring it to a simmer for a few minutes. This is where most of the flavor develops, so don’t rush it.
Add the cleaned, drained clams, place the lid on, and steam for 5 to 6 minutes. The clams are done when the shells have fully opened. Finish with the juice of a lemon, the remaining ghee (or butter), a pinch of red pepper flakes, and a generous handful of fresh parsley.
Serve the clams and broth over cooked spaghetti with crusty bread for soaking up the liquid, or over veggie spirals or spaghetti squash for a Whole30 compatible meal.
Tips for the Best Steamed Clams
- Don’t skip the soak. At least 30 minutes to an hour in ice water makes a real difference in the final dish. Gritty clams are a disappointment.
- Build a good broth. The clams will only be in the pan for 5 to 6 minutes, so the flavor is mostly coming from what you build before they go in. Let the broth simmer and reduce a little before adding them.
- Use a wide pan with a lid. A skillet works better than a tall stockpot here. You want the steam to hit all the clams evenly, not just the ones on the bottom.
- Leftovers. steamed clams are best eaten the day they’re made. If you do have leftovers, store them in an airtight container in the fridge for up to two days and reheat gently. The broth also makes a great base for clam chowder.
If clams are a regular in your dinner rotation, Pacific Razor Clams with Spaghetti is another weeknight-friendly recipe worth trying. Razor clams have a slightly different texture and flavor, but cook with the same ease.
Steamed Clams
Ingredients
- 2 pounds clams, soaked and cleaned
- 4 garlic cloves, minced
- 1 large shallot, diced small
- 1 tablespoon olive oil
- 3 tablespoons ghee, divided, or unsalted butter
- 1 cup vegetable broth
- 2 tablespoons white wine vinegar, or dry white wine
- 1 teaspoon salt
- Pinch red pepper flakes
- 1 lemon
- ½ cup fresh parsley, chopped
Instructions
- 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.
Notes
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