Buttery Garlic Steamed Clams Recipe
This Buttery Garlic French Steamed Clams recipe is an elegant dish perfect for seafood lovers. With fresh clams steamed in a flavorful broth of white wine, garlic, and herbs, it’s rich, aromatic, and ideal for any occasion.
Ingredients
- 2 pounds fresh clams cleaned and scrubbed
- 2 tablespoons unsalted butter
- 2 tablespoons olive oil
- 4 cloves garlic minced
- 1 medium shallot or small onion finely chopped
- ½ cup dry white wine e.g. Sauvignon Blanc or Pinot Grigio
- ½ cup chicken or fish stock
- ¼ teaspoon crushed red pepper flakes optional for heat
- 2 tablespoons fresh parsley finely chopped
- 1 tablespoon fresh thyme leaves or 1 teaspoon dried thyme
- Salt and freshly ground black pepper to taste
- Lemon wedges for serving
Instructions
- Rinse the clams under cold running water to remove sand and grit. Discard any clams that are cracked or don’t close when tapped.
- Place the cleaned clams in a bowl of cold salted water for 20–30 minutes to help them release any remaining sand.
- Drain and rinse the clams again before cooking.
- In a large, deep skillet or pot with a lid, heat the olive oil and butter over medium heat.
- Add the minced garlic and chopped shallot. Sauté for 2–3 minutes until fragrant and softened, but not browned.
- Pour in the white wine and chicken or fish stock. Stir to combine.
- Add the fresh thyme and crushed red pepper flakes (if using). Season lightly with salt and pepper.
- Bring the mixture to a simmer.
- Add the clams to the pot, spreading them out evenly.
- Cover with a lid and increase the heat to medium-high.
- Steam for 6–8 minutes, shaking the pot occasionally, until the clams open. Discard any clams that remain closed.
- Remove the pot from the heat and sprinkle the chopped parsley over the clams.
- Taste the broth and adjust seasoning with additional salt or pepper, if needed.
- Transfer the clams and broth to a large serving bowl.
- Garnish with lemon wedges for squeezing over the clams.
- Serve immediately with crusty French bread for dipping into the flavorful broth.
