A completely craveable, buttery, garlic Steamed Clams Recipe Without Wine? Yes, please!
Most of the delicious steamed clam recipes I find are made using a good white wine in the sauce, adding acidity and flavor to the steaming liquid.
But making a lovely pot of herby fresh seafood is easy to make without white wine. If you're out of wine or prefer not to cook with alcohol, here's your new favorite easy weeknight dinner or weekend dinner party trick!
This steamed clams recipe is a great shellfish appetizer or dinner main dish, along with New Orleans Grilled Oysters and Green Mussels with Shallots.
Ingredients for the best simple clams recipe:
Before we get to the step by step directions, a few notes about the ingredients:
Fresh clams: Little Neck or similar style clam is a good pick for this recipe. If you can't find this variety, ask your favorite fishmonger for their recommendation.
Butter: one of the few recipes where unsalted butter makes sense to me. Clams bring a lot of salt to the party, so it's better to taste and add a pinch of salt (if needed!) at the end of cooking.
Broth: I have easy access to a delicious broth of the seafood variety. If you need an alternative, grab a couple of bottles of clam juice, or if you're cooking for meat-eaters, chicken broth is a great alternative.
For full ingredient list and measurements, see the printable recipe card below.
Step by Step Instructions:
1. Purge clams
Fill a large bowl with cold water and ¼ cup salt and move the clams in their shells into the water. Soak them for 30 minutes, allowing the clams to release their sand and grit. Drain the water and discard any broken clams or clams with shells that are already open (and don't close when you tap the shell).
2. Sauté aromatics
Next, heat a large pot with a lid over medium heat. Add 2 tablespoons of butter to the pot, along with diced shallots, sliced garlic, paprika and red pepper flakes. Sauté for 2-3 minutes, until softening and fragrant.
3. Add broth and clams
Pour the broth into the pot and bring it up to a full boil over medium-high heat. Add the clams and remaining 3 tablespoons of butter. Reduce heat to a gentle simmer, then cover and steam the clams until they have opened (7-9 minutes).
4. Add citrus and herbs
Remove lid and discard any clams that are still closed. Add lemon juice, half the cilantro and half of the chives. Toss gently. Test the fragrant broth for flavor and adjust seasoning.
5. Garnish and serve
Top with remaining herbs, and a sprinkle of lemon zest. Serve with lemon wedges and grilled French bread, for dipping!
FAQ's and Serving Suggestions:
These simple steamed clams are delicious as an appetizer with olive oil grilled baguette slices and a squeeze of fresh lemon. If you're looking to make clams the main course, just add a simple Tossed Salad, Savory Napa Slaw or corn on the cob. You could also toss al dente linguine into the large skillet of clams and broth and have an easy Linguine alle Vongole.
If you have a local seafood market, it would be worth your time to chat with your fishmonger. I've also had very good luck buying fresh shellfish at Whole Foods in the US. So in general, here is what you're looking for when buying fresh clams for this recipe:
Freshness: Look for clams that are alive and fresh. They should have tightly closed shells or close easily when tapped. Avoid clams with broken or open shells, as they may be dead and not safe to eat.
Size: Choose clams that are of a similar size for even cooking. Smaller clams tend to be more tender, while larger clams may be chewier.
Smell: Fresh clams should have a pleasant, clean ocean smell. Avoid clams that have a strong, fishy or foul odor, as it could indicate they are spoiled.
Storage: If possible, buy clams on the same day you plan to cook them. If you need to store them, place them in a bowl in the refrigerator covered with a damp cloth or paper towel. Do not store them in water, as it can cause the clams to die.
Sustainable sourcing: Consider choosing clams from sustainable sources to support responsible fishing practices and minimize environmental impact.
I recommend removing leftover clams from their shells and storing them with the garlicky broth in an airtight container in the refrigerator for up to 2 days. Reheat gently over low heat on the stove and serve with pasta or over grilled toast.
Feel free to substitute your favorite dry white wine in place of the seafood stock for a traditional clams with white wine sauce.
Little Neck Clams: Little Neck clams are small-sized clams with a hard shell and tender meat. They are often the preferred choice for steaming due to their sweet and delicate flavor. They have a mild brininess and a tender, slightly chewy texture. Littlenecks hold up well during the steaming process and are commonly used in classic steamed clam recipes.
Cherrystone Clams: Cherrystone clams are slightly larger than Little Neck clams that have a firm texture and a slightly briny flavor. They can be used in steamed clam recipes, but they may require a bit more cooking time to ensure they are thoroughly cooked.
Quahogs: Quahogs are larger, hard-shell clams that are often used for making clam chowder or stuffed clams. While they can be steamed, they are typically less common due to their size and tougher texture.
Razor Clams: Here's your wildcard option for this easy steamed clam recipe. Razor clams are long, slender clams with thin, fragile shells. They have a little sweeter and more delicate flavor than the other clam varieties. They are commonly available in Southern Europe, and a great option if you can't find a Little Neck-style clam.
The ideal way to cook clams so they are not chewy is to steam the clams. It is best to cover and let cook over medium heat until they open up. Make sure not to overcook them so they stay tender.
Steamed Clams in Buttery Herb Broth (Wine Free!)
- Total Time: 30 minutes
- Yield: 2-4
Ingredients
2 pounds fresh clams (littleneck or similar)
5 tablespoons butter, divided
2 shallots, diced
6 cloves garlic, sliced
½ teaspoon paprika
½ teaspoon red pepper flakes, optional
1 ¼ cups clam juice or seafood broth
½ cup cilantro, diced
¼ cup chives, diced
1 tablespoon fresh lemon juice, plus zest and wedges, for serving
Instructions
- Begin by purging the clams. Fill a large bowl with cool water and ¼ cup salt and move the clams in their shells into the water. Soak them for 30 minutes, allowing the clams to release their sand and grit. Drain the water and discard any broken clams or clams with shells that are already open (and don't close when you tap the shell).
- Next, heat a large pot with a lid over medium heat. Add 2 tablespoons of butter to the pot, along with diced shallots, sliced garlic, paprika and red pepper flakes. Sauté for 2-3 minutes, until softening and fragrant.
- Pour the broth into the pot and bring it up to a boil over medium-high heat. Add the clams and remaining 3 tablespoons of butter. Reduce heat to a gentle simmer, then cover and steam the clams until they have opened (7-9 minutes).
- Remove lid and discard any clams that remain unopened. Add lemon juice, half the cilantro and half of the chives. Toss gently. Test the fragrant broth for flavor and adjust seasoning. Top with remaining herbs, and a sprinkle of lemon zest.
- Serve with lemon wedges and crusty bread, for dipping!
Notes
If you're looking for a traditional clams WITH wine sauce, substitute a good dry white wine for the seafood stock.
- Prep Time: 15
- Cook Time: 15
- Category: Easy Recipes
- Method: Stove Top
- Cuisine: American
christina toth
Love all the clam-buying tips—and adding paprika— brilliant,
Christina
My friend Lola (Portuguese chef extraordinaire) taught me the paprika trick! Adds a lovely richness. Can't wait to hear what you think!