Steamed Clams might be one of my favorite dishes to serve during the summer when the sun is out, everyone is excited to be outside and you want a light meal. It’s exceptionally delicious, especially when served with a loaf of toasted crusty bread and a crisp glass of wine.
Growing up in Arizona we never really ate any seafood - but ever since I moved to California I've embraced the seafood scene! I'm a regular at the seafood market down in Santa Monica and I'm always trying to find fun ways to serve up an easy seafood dish to a crowd. I have big dreams that one day I'll do a major seafood bar (kinda like the bruschetta bar) with lobster, crabs, clams, mussels, scallops etc... but it's going to be quite the undertaking. So until then, I'll be swooning over these steamed clams!
A bunch of cleaned clams that get steamed in a white wine and garlic mixture and then topped with bursts of freshness that come from the fresh chives! Then serve them up with a loaf of grilled bread - because while it might be acceptable in my mind to DRINK the cooking liquid, apparently it looks better it you sop it up with a bunch of toasty baguette to get all that flavor in your mouth! It looks gorgeous and complicated, but it honestly is one of the easiest recipes on my site! Whip it up, take all the credit, and let people fall over themselves to get seconds or thirds 🙂
Steamed Clams with Garlic and Chives
Ingredients
- 2 tablespoons butter
- 2 tablespoon olive oil
- 3 cloves fresh garlic finely chopped
- 2 shallots finely chopped
- 1 tablespoon red pepper flakes
- 1 cup dry white wine
- 4-5 pounds of clams Littlenecks or Manilla, scrubbed, rinsed and cleaned
- 3 tablespoons fresh chives finely chopped
- 2 lemons
- Grilled baguette for serving
Instructions
- Combine the butter and olive oil in a large shallow skillet over medium heat. Add the garlic, shallots and the red pepper flakes and cook for 2-3 minutes until garlic is fragrant but not burned.
- Add the wine and increase the heat to medium-high to bring the wine to a simmer.
- Add the clams, cover with the lid and cook for 5-7 minutes, stirring occasionally, until clams have opened. Discard any clams that are still closed. Add the chives and juice from 1 lemon and give the pot a quick stir.
- Transfer the clams and the cooking liquid to a large serving bowl and serve with pieces of toasted bread to soak up the cooking liquid and extra lemons on the side.
Looks delicious!! Try substituing the chives for coriander! You’ll love it!
Would this same method work using oysters?
I'd like to make this but I only have frozen clams. Do you suggest cooking them from frozen, or do I need to defrost first? Just leave out the freezer for a couple of hours? Thanks!
I would def defrost first
I am from San Diego CA and my father use to make this dish for use all the time WE LOVE SEA FOOD!
What is the name of the white wine?
Did you find out the name of the wine?
We have made this many times here in the Pacific northwest, it's an absolute keeper!
would this work with mussels?
absolutely
What a great dish for the summer nights.
Can't wait to try it
Wow! We just scarfed down a big bowl of clams, absolutely wonderful! The wine worked great, it was Montana Winery; Last Best White (from Missoula, MT). We live in Libby...Loved it!
also a bowl of steamed broccoli.....Thanks so much for the recipe.. The clams were so fresh, no duds at all. I’m getting more tomorrow from the seafood truck!
What else besides clams and bread would you serve with this? A crispy green salad? I, myself, can live on clams, but I'm thinking about company....... I go to Santa Monica Seafood in Costa Mesa! Best fish around!
Yes! A big green salad would be perfect. As would a bowl of pasta!
Yes. Please. Now.
A great summer dish!