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Garlicky Steamed Clams

May 29, 2021

By Kath Dedon

We thoroughly enjoyed these Garlicky Steamed Clams this week! The recipe is from Cooking Light’s November 2016 issue. It was published as a recipe to serve 4; I found it easy to adapt it to serve two.

(A tip for West Seattle readers: West Seattle Thriftway has the best clams! They’re super-fresh and super-clean. I did scrub them, but I’m not sure it was necessary.)

If you love clams, give this recipe a try. I’m already thinking of picking up some more clams to make it again.

Garlicky Steamed Clams

A quick and easy dinner for two that can easily be doubled to serve 4.
Prep Time 15 mins
Cook Time 15 mins
Total Time 30 mins
Servings 2
Calories 289 kcal

Ingredients
  

  • 1 Tbsp. olive oil
  • 3 garlic cloves, sliced
  • 2 Tbsps. finely chopped shallots
  • 6 Tbsps. dry white wine
  • 2 Tbsps. clam juice (Leftover clam juice can be frozen in ice cube trays.)
  • 1/2 Tbsp. chopped fresh thyme (or 1/2 teaspoon dried thyme
  • 1/8 tsp. crushed red pepper
  • 1 1/4 pounds small clams, scrubbed
  • 1 Tbsp. butter
  • 3 Tbsps. chopped fresh parsley
  • 2 slices of sourdough bread

Instructions
 

  • Heat the oven to 400 degrees to heat the bread.
  • Heat a large saucepan or Dutch oven over medium heat.
  • Add the oil and swirl it around. Add the garlic and shallots; cook for about 5 minutes, or until the shallots are soft.
  • Wrap the bread slices in foil and put them in the oven to get warm.
  • Turn the heat up to medium-high. Add the wine, clam juice, thyme, and red pepper and bring to a boil. cover and boil for 3 minutes.
  • Add the clams. cover and cook for 4 – 5 minutes, or until the shells open. Discard any unopened shells.
  • Stir in the butter and the parsley.
  • Serve in shallow bowls with the warmed bread.

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3 Comments leave one →
  1. May 29, 2021 1:29 pm

    Good one. Added clams to my shopping list.

    • May 29, 2021 1:53 pm

      I hope you and Susan enjoy them as much as we did, Artak! 🙂

  2. May 31, 2021 5:35 am

    I could definitely eat a whole bowl of these! I make mussels in basically the same fashion and love them. Clams might be even better…

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