Garlic Butter Steamed Clams (without Wine)
These littleneck clams are so quick, easy, and delicious. They cook in under 10 minutes! The broth is made without wine but still rich and delicious with garlic, butter, and a heavy cream option.
Servings: 2 people
Ingredients
- 2-2.5 pounds littleneck clams plan for about 1 pound per person for dinner or 1/2 pound for an appetizer
- 3 tablespoons butter
- 1 tablespoon extra virgin olive oil
- 2 shallots peeled and chopped
- 3 garlic cloves peeled and chopped
- 1 - 1/4 cup vegetable broth can sub chicken broth
- 1/2 cup loosely packed parsley leaves
- 1 - 1/2 tablespoons chopped fresh chives
- 1/4 cup heavy cream (optional)
- 1/2 lemon to squeeze over top (optional)
Instructions
Buying, Storage, and Prep for Clams
- Have your fishmonger discard any clams that have large chips in the shell, or are open and don't close with a light tap on the counter. Store them in an open bag on ice, or in a bowl in the fridge till ready to use. They're best made the same day. Before serving, run them under cool water and scrub the shells really well. Place on a dry towel and lightly pat them dry. See notes below if they're extremely gritty/dirty.
Steamed Clams
- In a large Dutch oven or heavy pot with a lid, melt butter and olive oil over medium heat. Add shallots and saute for about 1 minute, stirring often. Then add garlic and cook another 30 seconds, till fragrant.
- Add broth and bring to a boil over high heat, then lower the heat to a simmer. Then carefully add in clams. Cover the pot with a lid and simmer over low heat 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 does not open.
- Remove clams from the pot with a slotted spoon and place into a big bowl. Turn the heat up to medium high to get a strong simmer going. If using heavy cream, stir it in here. 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 parsley and chives, and fresh lemon juice, if using. Clams should not need seasoning as they're naturally salty. However, you can always add more to your liking.
Notes
- Soaking method - If the clams are extremely dirty/gritty - submerge them in a deep bowl with ice cold water for 15-20 minutes to expel any extra grit/sand. Carefully remove each one (do not dump) and place on a towel. Do not leave them longer than 20 minutes in the water. If you buy them from a grocery store like Whole Foods, you probably can skip this step as they're typically pre-washed. Just rinse and scrub them.
- Servings - This recipe as written serves 2-3 people for a full meal and 4 people as an appetizer. Plan about 1 pound per person for a meal, or 1/2 pound for an appetizer.
- Dairy free - Use 1 1/2 tablespoons of olive oil instead of butter/olive oil combo and leave out the heavy cream. Or you can use your favorite butter sub, or ghee for lactose free.
Nutrition
Calories: 404kcal | Carbohydrates: 10g | Protein: 13g | Fat: 36g | Saturated Fat: 19g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 99mg | Sodium: 193mg | Potassium: 249mg | Fiber: 2g | Sugar: 3g | Vitamin A: 2431IU | Vitamin C: 24mg | Calcium: 89mg | Iron: 2mg
