Before you cook
Background Recipe story & origin
The dish is meant to be eaten communally, shells piling up as diners work through the pot. Steamed clams are a New England tradition, served at seafood shacks and raw bars throughout the coastal Northeast. The preparation is simple: clams steamed in white wine with garlic and butter, finished with parsley. The resulting broth, called pot liquor, is served alongside for dunking bread. Littleneck clams, the smallest size of hard-shell quahog clams, are traditional.
Before you start Equipment you'll need
- large pot with lid — Provides sealed environment for steaming clams and trapping steam to cook shellfish quickly and evenly
Safety Safety & allergen notes
- Discard any clams that don't close before cooking.
- Discard any clams that don't open after cooking.
- Scrub clams well to remove grit.
Non-negotiables Rules for success
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Clean clams thoroughly.
Sand ruins the broth; scrub each clam
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Cook on high heat.
High heat steams clams quickly before they toughen
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Serve with bread.
The broth is the prize; bread soaks it up
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Work quickly.
Overcooked clams are rubbery; remove as they open
Prep Get set first
About 8 min of prep
- Scrub clams under cold water
- Tap any open clams; discard if they don't close
- Mince garlic
- Chop parsley
- Slice bread for serving
Steamed clams are a 15-minute appetizer. Fresh clams, white wine, butter. The broth is for soaking bread.
Ingredients
Instructions
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Start the clams
Heat olive oil and 2 tablespoons butter in large pot over medium-high heat (400-450°F surface). Add garlic, cook 1 minute until fragrant. Add wine and bring to boil.
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Steam and serve
Add clams, cover, and steam 6 to 8 minutes until clams open. Shake pot occasionally. Discard any unopened clams. Add remaining butter and parsley. Toss to coat. Transfer clams and broth to serving bowl. Serve with lemon wedges and crusty bread.
Chef's notes
Littlenecks are the smallest hard-shell clams.
This is New England bar and seafood shack food.
Manila clams or cockles work too.
The broth is called pot liquor.