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Best Garlic White Wine Steamed Clams

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A delightful seafood dish featuring fresh clams steamed in a savory garlic and white wine broth, perfect for summer evenings with friends.

Ingredients

Scale
  • 3–4 pounds fresh littleneck or Manila clams (about 3–4 dozen)
  • 1/4 cup all-purpose flour
  • 8 cloves garlic, minced
  • 2 large shallots, finely diced
  • 4 tablespoons butter
  • 1/4 cup good olive oil
  • 1 1/2 cups dry white wine
  • 1/4 cup chicken broth
  • Juice of 1 lemon + zest of half
  • 1/4 cup heavy cream
  • 1 teaspoon red pepper flakes
  • Salt and black pepper to taste
  • 1/2 cup chopped fresh parsley
  • 2 tablespoons fresh thyme leaves (optional)
  • 1 crusty baguette, sliced and toasted
  • Lemon wedges
  • More fresh parsley for garnish
  • Cold white wine for serving

Instructions

  1. Purge the clams by soaking them in cold water mixed with flour for 20 minutes. Rinse well.
  2. Sauté the butter and olive oil in a large pot, then add the garlic and shallots, cooking until fragrant.
  3. Pour in the dry white wine and chicken broth, stirring until combined.
  4. Add the lemon juice, zest, and heavy cream, then simmer for a few minutes.
  5. Steam the clams in the pot, covered, for 5-7 minutes, or until opened.
  6. Finish with fresh parsley and thyme.
  7. Toast the baguette slices with olive oil until golden.
  8. Serve the clams in bowls with extra parsley, toasted baguette, and lemon wedges.

Notes

Pair with a salad or garlic butter pasta for a complete meal. Best enjoyed fresh, but leftovers can be refrigerated for up to 2 days.

Nutrition

Find it online: https://delishrecipezbylucy.com/best-garlic-white-wine-steamed-clams/

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