Steamed Littleneck Clams in White Wine and Garlic Recipe
You’re going to love these easy Steamed Littleneck Clams! There’s something undeniably magical about a clam recipe that captures the briny essence of the sea in a garlicky, wine-infused broth. This dish is all about simplicity—littleneck clams, a generous pour of white wine, a hit of red pepper flakes, and just the right amount of melted butter to bring everything together. Served with slices of crusty bread for dipping, this is the kind of meal that transports you straight to the New England coast with every bite.
This is the kind of clam recipe that turns a simple meal into something unforgettable. Whether you’re making it for a main course or just an excuse to dip french bread into that broth, you’ll be dreaming about it next time you crave a taste of the sea! If you love clams, another one of my favorite recipes is my Linguine with Clams which is a traditional pasta dish! For easter or holidays, Baked Clams Casino are always a hit.
Recipe Highlights: Steamed Littleneck Clams
- Inspiration – This steamed little neck clams dish draws on the coastal flavors of New England and the Mediterranean, where fresh clams, white wine, and garlic are a timeless trio. It’s a nod to seaside cooking, where simple ingredients shine.
- Best Served For – This is a perfect choice for a date night, casual family dinner, or even as an impressive starter for a larger gathering. It’s quick enough for a weeknight but special enough for a celebration.
- What Makes It Special – The combination of fresh littleneck clams, white wine, and melted butter creates a rich, briny broth that’s perfect for dipping crusty bread. It’s a restaurant-quality dish you can easily recreate at home.
The History Behind This Steamed Clams Recipe
Steamed clams are a staple in both New England and Mediterranean cuisine, each region adding its own touch. In Long Island and New Jersey, you’ll find clams served with nothing but melted butter, while across the Atlantic, garlic cloves, fresh herbs, and a good pour of Pinot Grigio create a more aromatic broth. Both versions celebrate the best clams straight from the ocean floor, proving that sometimes, the simplest preparations are the most delicious.
Ingredients Notes
- Littleneck Clams – These hard-shell clams are perfect for steaming, with a delicate briny flavor that shines in a hot broth. Look for wild-caught clams at the fish counter for the freshest option.
- White Wine – A dry Pinot Grigio is the best way to enhance the broth, adding depth without overpowering the cooking clams. Equal parts beer can be used instead for a different spin.
- Olive Oil – Helps build the base of the tasty broth, allowing the garlic cloves to infuse their flavor.
- Garlic Cloves – The foundation of any great clam recipe, adding an aromatic depth that blends perfectly with melted butter and wine.
- Shallot – A little sweeter than onion, it softens into the broth and adds a subtle richness.
- Red Pepper Flakes – A little bit of heat goes a long way, balancing out the richness of the hot broth.
- Butter – Finishing with melted butter gives the cooking liquid a silky texture that clings to every open clam.
- Fresh Parsley – Brightens up the steamer clams and adds a pop of color.
- Lemon Wedges – A squeeze of lemon juice right before serving wakes up all the flavors.
- Crusty Bread – A must-have for dunking into the hot broth—skip it at your own risk.
Suggested Ingredient Substitutions and Additions
- Try Manila Clams – These soft-shell clams have thinner shells and a slightly sweeter flavor.
- Use Beer Instead of Wine – A beer broth made with a crisp lager or equal parts beer adds a different layer of richness.
- Swap Shallots for Fennel – Thinly sliced fennel brings a slight anise flavor that complements the fresh clams.
- Skip Butter for Extra Olive Oil – If you prefer a lighter broth, increase the olive oil instead of finishing with melted butter.
- Bay Leaf – Toss one in while steaming for an extra layer of earthiness.
- Cherry Tomatoes – A few halved tomatoes add a subtle sweetness that blends into the broth.
- Crispy Pancetta – A salty, savory contrast that pairs beautifully with the fresh clams.
- Sliced Fennel – Adds depth and a mild licorice note to the broth.
How to Make Steamed Littleneck Clams
- Purge the Clams – Place clams in a large bowl of cool water for 20 minutes to remove any grit. Scrub the clam shells with a stiff brush and discard any that don’t close when tapped.
2. Sauté the Aromatics – In a large stockpot, heat olive oil over medium heat. Add minced garlic, shallot, and a pinch of red pepper flakes, cooking until fragrant.
3. Deglaze with Wine – Pour in 1 cup white wine, letting it simmer for a minute to burn off the alcohol.
4. Steam the Clams – Add the clean clams and ¾ cup broth, then cover the pot. Cook for 5-7 minutes, shaking the pot occasionally.
5. Grill the Bread – While the clams steam, brush crusty bread with olive oil and grill until golden brown.
6. Enrich the Broth – Stir in melted butter and the remaining ½ cup white wine, mixing to combine. Adjust seasoning with black pepper.
Serve – Transfer cooked clams to a serving bowl, garnish with fresh parsley, and serve with lemon wedges and grilled bread.
Did you try this recipe? I’d love to see it! Tag @alliehagerty on Instagram and leave a ⭐️⭐️⭐️⭐️⭐️ review below!
Steamed Clams in White Wine with Fresh Parsley
Equipment
- Large stockpot
- Stiff brush
- Small bowls
- Large bowl
Ingredients
- 2 pounds littleneck clams scrubbed and rinsed
- 4 tablespoons extra virgin olive oil divided
- 4 garlic cloves minced
- 1 small shallot finely diced
- 1 ½ cups white wine like Pinot Grigio or Sauvignon Blanc
- ¾ cup chicken or seafood broth
- 2 tablespoons unsalted butter
- 2 tablespoons fresh parsley chopped
- Pinch of red pepper flakes
- Black pepper to taste
- Lemon wedges for serving
- Crusty bread brushed with olive oil
Instructions
- Place the clams in a large bowl of cool water for 20 minutes to purge any sand. Use a stiff brush to scrub the shells clean.
- In a large stockpot, heat 2 tablespoons of olive oil over medium heat. Add the minced garlic, shallot, and a pinch of red pepper flakes, cooking until fragrant.
- Pour in 1 cup of the white wine, letting it simmer for a minute to burn off the alcohol.
- Add the clean clams and ¾ cup broth, then cover the pot. Cook for 5-7 minutes, shaking the pot occasionally, until the clams open.
- Stir in the melted butter and the remaining ½ cup white wine, mixing to combine. Adjust seasoning with black pepper.
- While the clams steam, brush slices of crusty bread with the remaining 2 tablespoons of olive oil and grill until golden brown.
- Transfer the cooked clams to a serving bowl, garnish with fresh parsley, and serve with lemon wedges and grilled bread.
Notes
Expert-Level Tips
- Don’t skip the purge – Soaking hard-shell clams in a bowl of cold water helps remove grit, making for a cleaner broth.
- Use the right pot – A large pot ensures the steam clams cook evenly and don’t overcrowd.
- Shake the pot, don’t stir – Stirring can break the clam shells, so give the pot a shake instead.
- Don’t overcook – The best clams are tender, so remove them as soon as they open clam.
How to Serve This Dish
- Wine Pairing – A glass of Pinot Grigio is the best way to complement the briny sweetness of the cooked clams.
- Over Pasta – Toss the clams and broth with linguine for a quick, no-fuss meal.
- With Roasted Potatoes – The tasty broth drizzled over crispy potatoes is next-level delicious.
- As a Tapas Dish – Serve in small bowls with extra ciabatta bread for dipping.
Storage Instructions
- Refrigerate Leftovers – Store cooked clams and broth in an airtight container in the fridge for up to two days.
- Reheat Gently – Warm over medium heat, just until heated through. Never boil, or the steamer clams will become tough.
- Freeze the Broth, Not the Clams – Strain and freeze the tasty broth to use later in seafood soups or clam chowder.
Made the steamed littleneck clams with white wine last night—SO easy and felt like I was on the coast of Maine!