Recipe

Simple Steamed Clams with Garlic

A fast, restaurant-style pot of garlicky steamed clams with white wine, lemon, and parsley. Minimal effort, maximal dunk-your-bread satisfaction.

By Matt Campbell

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4.8

A steaming pot of clams opened in a garlicky white wine broth with chopped parsley and lemon wedges on the side

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Steamed clams are the kind of dinner that looks like you tried, even if you absolutely did not. You toss garlic into olive oil, pour in wine, cover the pot, and suddenly you are holding a bowl of briny, buttery broth that begs for bread. It is cozy, bright, and done in about the time it takes to argue with yourself about whether you should open a second bottle of wine.

This is my go-to “weeknight seafood” move because it is one pot, few ingredients, and the payoff is wildly disproportionate to the work. The keys are simple: buy fresh clams, do a quick soak to drop any sand, and do not overcook them. Clams are dramatic. The second they open, they are ready for their close-up.

Fresh clams in a colander next to garlic, lemon, parsley, olive oil, and a bottle of dry white wine on a kitchen counter

Why It Works

Big flavor, small ingredient list: Garlic, wine, lemon, and parsley turn into a glossy broth that tastes like a seaside vacation you did not budget for.
Fast and forgiving: The clams steam in minutes, and you can swap the wine for broth if needed.
Built-in sauce for bread or pasta: That garlicky clam liquor is the whole point. Serve with crusty bread, fries, or toss with spaghetti.
Clear doneness signal: Clams tell you when they are done by opening. No guessing, no meat thermometer, just vibes and a lid.

Storage Tips

Clams are best the day they are cooked, but if you end up with leftovers, here is how to keep them from turning sad and rubbery.

Refrigerate

Remove clams from shells (if possible) and store in their broth in an airtight container.
Refrigerate up to 1 day. Seafood leftovers are not the place to be brave.

Reheat gently

Warm in a small saucepan over low heat just until heated through. Boiling is how clams become tiny erasers.
Add a splash of broth, water, or wine if the sauce reduced too much.

Smart leftover ideas

Clam pasta: Toss warm clams and broth with spaghetti and a knob of butter.
Toast situation: Spoon clams and broth over toasted sourdough, finish with lemon and parsley.

Do not freeze cooked clams in shells. Texture goes sideways.

Common Questions

How do I clean clams so they are not sandy?

Rinse the shells under cold water, scrubbing off any grit. Then soak in a large bowl of cold, heavily salted water for 20 to 30 minutes, like it should taste like the ocean (about 1/3 cup kosher salt per gallon). The clams will spit out sand. Lift them out with your hands or a slotted spoon so you leave grit behind in the bowl.

What kind of clams should I buy?

Look for littlenecks (classic, meaty, great for steaming) or Manila clams (slightly smaller, sweet, tender). Both work beautifully here.

How do I know if clams are fresh?

They should smell like the ocean, not fishy. Shells should be closed or close when tapped. Discard any with cracked shells.

What if some clams do not open?

After steaming, discard any clams that remain tightly closed. If a clam is just slightly ajar, give it another minute or two, then reassess.

Can I make this without wine?

Yes. Use seafood stock or chicken broth plus an extra squeeze of lemon at the end. You will still get a flavorful broth, just a little less bright than wine.

Can I add butter or chili flakes?

Absolutely. A tablespoon or two of butter at the end makes the broth silky. Red pepper flakes add a gentle heat that plays well with the brine.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

Large pot or Dutch oven with a tight-fitting lid
Colander
Large bowl (for soaking clams)
Microplane or knife (for garlic)
Tongs or a slotted spoon (for serving)

The first time I made steamed clams at home, I treated it like a high-risk seafood exam. I hovered. I over-timed. I panicked at one stubborn clam like it had personal beef with me. Then I tasted the broth and realized the truth: this is basically garlic tea, but in the best possible way.

Now it is my favorite “I need dinner to feel like a win” meal. I put on music, open the wine, and let the pot do the heavy lifting while I pretentiously tear bread with my hands like I am in a movie set in a coastal town where everyone has good hair.