steamed clams recipe
The Best steamed clams recipe
This recipe works as well for a casual weeknight dinner as it does for a dinner party. You can easily double the batch to feed a crowd, and the leftovers taste just as good the next day. Plus, clams are packed with nutrients—rich in protein, vitamins, and minerals like iron and zinc—which makes it a healthier choice than many other takeout options. It’s the kind of meal that’s easy to customize, too. Swap in some white wine for a richer flavor, or add a sprinkle of red pepper flakes if you like a little heat. It’s a dish that’s always a hit, whether you’re cooking for yourself or for a group of people who appreciate good food.
Simple Steamed Clams with Lemon Butter Sauce
A quick and flavorful way to enjoy fresh clams with a bright lemon butter sauce. Perfect for a weeknight dinner with minimal effort.
🥘Ingredients
- 1 lb fresh clams (steamed, cleaned)
- 1/4 cup white wine (optional)
- 1 tbsp olive oil
- 1 tsp dried thyme
- 1/2 tsp black pepper
- 1/2 cup chopped fresh parsley
- 3 tbsp unsalted butter
- 1/4 cup fresh lemon juice
- 2 cloves garlic, minced
- 1/2 cup heavy cream (or half-and-half)
- Salt to taste
👨🍳Directions
-
1
Rinse the clams under cold water to remove any sand or debris. Pat them dry with a paper towel. -
2
In a large pot, combine clams, wine (if using), olive oil, thyme, and black pepper. Bring to a boil over medium-high heat. -
3
Once boiling, reduce heat to low, cover, and steam for 8–10 minutes until clams open. Discard any clams that do not open. -
4
While clams steam, melt butter in a small saucepan over medium heat. Add garlic and cook for 30 seconds until fragrant. Remove from heat and stir in lemon juice and cream. -
5
Once clams are steamed, transfer them to a serving platter. Spoon the lemon butter sauce over the clams and garnish with parsley.
🔧Equipment
- Steamer basket
- Large pot
- Mixing bowl
- Knife and cutting board
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Simple Steamed Clams with Lemon Butter Sauce Works
❓ Frequently Asked Questions About Steamed Clams with Lemon Butter Sauce
1. What is the best way to prepare clams before steaming?
Steaming fresh clams requires a few key steps to ensure they’re clean and ready for cooking. First, rinse them under cold water to remove any sand or debris. Use a spoon to gently tap each clam to check for freshness—if they close when tapped, they’re still good. Discard any clams that don’t close or smell overly sour. You can also scrub the outside with a brush if needed, but avoid over-washing, as this can make them tough.
2. How do I know when clams are fully cooked?
Steamed clams are done when they’re tender and easily break apart with a fork. The meat should pull away from the shell, and the clams should feel slightly firm but yielding. Overcooking can make them rubbery, so check them about 8–10 minutes after steaming, depending on their size.
3. Can I use frozen clams instead of fresh?
Yes, frozen clams work well, but they may require a slightly longer steaming time—about 12–15 minutes—to thaw and cook through. Thaw them in the fridge overnight if possible, or use them straight from frozen, ensuring they’re fully submerged in water to prevent burning. Pat them dry before steaming for the best flavor.
4. What’s the secret to keeping clams from getting mushy?
To avoid mushy clams, avoid overcrowding the pot. Steam them in batches if needed, and use enough water to cover them by about an inch. Add a splash of white wine or lemon juice to the steaming water to enhance flavor and help tenderize the meat. Also, don’t stir them while cooking—let them steam undisturbed for the best texture.
