Steamed Clams with Garlic and Chives

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.

Steamed Clams with Garlic and Chives from (@Whatsgabycookin)

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!

Steamed Clams with Garlic and Chives from (@Whatsgabycookin)

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 from (@Whatsgabycookin)

Steamed Clams with Garlic and Chives

Author: Gaby Dalkin
5 from 4 votes
This super easy Steamed Clams with Garlic and Chives situation is the ultimate summer al fresco dinner!
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Course Main Course
Cuisine Mediterranean
Servings 6 people


  • 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


  • 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.


Serve with a baguette for sopping up all the delicious liquid.

Nutrition Information

Calories: 169kcal | Carbohydrates: 9g | Protein: 8g | Fat: 9g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.2g | Cholesterol: 24mg | Sodium: 81mg | Potassium: 164mg | Fiber: 2g | Sugar: 2g | Vitamin A: 722IU | Vitamin C: 21mg | Calcium: 43mg | Iron: 1mg
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  1. I may be a little late to the party, but I made these and oh my goodness they are fantastic. I was concerned they would be too wine heavy, as I am not a big wine drinker. My concern was for nought because the wine added a terrific flavor to it.
    Bravo Gaby, I know that I will have these again!

  2. I just stumbled across your beautiful website and this recipe caught my attention. Looks good and sounds very easy to make.
    So I just decided to give it a shot ... TODAY 🙂 Thanks! Cheers, Cris

  3. this might be exactly what I need to make clams (for the first time)!! You make it look so easy.

  4. I can just taste these - they look amazing! I've never made clams and can't wait to try it at home!

  5. Looks amazing, Gaby! I want to make it for dinner but the last time I did I ate the entire dutch oven-full all by myself, then ate almost an entire loaf of ciabatta soaking up the wine-y shallot-y garlic-y juices. It was so good and soooooo bad.

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