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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 2.

(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

(Adapted from a Cooking Light recipe)


.(print the recipe)

Serves 2


Cooking Light suggests freezing leftover clam juice in ice cube trays.


1 tablespoon olive oil

3 garlic cloves, sliced

2 tablespoons finely chopped shallots

¼ cup plus 2 tablespoons dry white wine

2 tablespoons clam juice

½ tablespoon chopped fresh thyme (or ½ teaspoon dried)

1/8 teaspoon crushed red pepper

1¼ pounds small clams (such as Manila or littleneck), scrubbed

1 tablespoon butter

3 tablespoons chopped fresh parsley

2 slices of sourdough bread


  1. Heat the oven to 400° to heat the bread.
  2. Heat a large saucepan over medium heat. (I used a 4-quart pan.)
  3. Add the oil and swirl it around. Add the garlic and shallots; cook for about 5 minutes, or until the shallots are soft.
  4. Wrap the bread slices in foil and put them in the oven to get warm.
  5. 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.
  6. Add the clams. Cover and cook for 4 – 5 minutes, or until the shells open. Discard any unopened shells. (All of my clams opened.)
  7. Stir in the butter and the parsley.
  8. Serve in shallow bowls with the warmed bread.


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

    Good one. Added clams to my shopping list.

  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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