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Steamed littleneck clams with grilled bread.

Steamed Clams in White Wine with Fresh Parsley

Allie Hagerty
This quick and flavorful clam recipe features fresh littleneck clams steamed in a garlicky white wine broth with melted butter and fresh parsley. Perfect for dipping with crusty bread and enjoying with a glass of wine.
5 from 1 vote
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Course Appetizer, Main Course
Servings 4 servings

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.

Nutrition Facts

Calories: 225kcalCarbohydrates: 3gProtein: 5gFat: 20gSaturated Fat: 6gPolyunsaturated Fat: 2gMonounsaturated Fat: 12gTrans Fat: 0.2gCholesterol: 25mgSodium: 29mgPotassium: 76mgFiber: 0.1gSugar: 0.1gVitamin A: 446IUVitamin C: 4mgCalcium: 29mgIron: 1mg
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