Steamed Clams in (Wine Free) Herbed Butter Broth
These littleneck clams are so quick, easy, and delicious. They cook in under 10 minutes! The broth is made without citrus and is non-alcoholic.
Servings: 3 people
Calories: 207kcal
Ingredients
- 2-2.5 lbs littleneck clams
- 3 tablespoon butter or ghee (for a whole30 or paleo option)
- 1 tablespoon olive oil
- 2 shallots, peeled and chopped
- 3 garlic cloves, peeled and chopped
- 1 - ¼ cup broth * See my instant pot chicken broth for an easy recipe!
- ½ cup loosely packed parsley leaves
- 1 - ½ tablespoon chopped chives
- 2 teaspoon white vinegar
- Optional: ¼ cup heavy cream
Instructions
- Make sure your clams are stored in a cool place and are able to breathe (so don't close the bag they're in or submerge them in water while storing). Scrub clams under water and place into a large bowl with ice cold water. Discard any with large chips or that do not close with a little "tap" on your counter. Allow them to sit for 15-20 minutes to expel any extra grit/sand. Carefully remove each one (do not dump) and place on a towel.
- While clams are sitting in water, prepare a large, heavy bottomed dutch oven or pot with cover by melting butter and olive oil over medium heat. Add shallots and saute for about 1 minute. Then add garlic and saute a minute longer.
- Add broth and bring to a simmer. Then carefully add in clams. Cover the pot with a lid and simmer for 7-10 minutes. Clams will open when they're done. If one does not open, give it a little longer to simmer. Throw out if it continues to not open.
- Remove clams from the pot with a slotted spoon and place into a big bowl. Meanwhile turn the heat up a little bit to get a strong simmer going. Simmer the broth an extra 4 minutes or so, until it's reduced enough to your liking. Pour the reduced broth over the clams.
- Top with fresh herbs and vinegar, which will give it the acidity you miss from wine or citrus. DO NOT ADD SALT - the clams should be salty enough as is. You can always add more later. Serve immediately. Bread is a really great idea here (unless doing a paleo or whole30 option) to sop up all that butter broth!
Notes
- This recipe really serves 2-3 people for a full meal and 4 people as an appetizer.
- If you add the optional ¼ cup of heavy cream, do it after the clams have been removed while you reduce the leftover stock.
- Mussels can easily be substituted for clams in this recipe, they usually follow the same cleaning rules but you want to make sure they are debearded (google it). They will also open when ready and may take a little longer to steam.
Nutrition
Calories: 207kcal | Carbohydrates: 7g | Protein: 8g | Fat: 17g | Saturated Fat: 8g | Cholesterol: 44mg | Sodium: 773mg | Potassium: 144mg | Fiber: 1g | Sugar: 2g | Vitamin A: 1602IU | Vitamin C: 16mg | Calcium: 46mg | Iron: 2mg