Steamed Clams

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Check out more of Linda's great Seafood Recipes.

 Check out my Appetizer Recipes for more great cooking ideas.

Don't forget to check out my Spanish Paella Dinner Menu (with recipes) using these delicious Steamed Clams as a tapa.

Steamed Clams

3 to 4 pounds live small hard-shelled clams - also called cherrystone, littlenecks (in the New England states) and steamer clams (in the Pacific Northwest)
 NOTE:  If open, tap on shell. If it does not close, toss the clam
3 tablespoons butter
1 small white onion, coarsely chopped
6 parsley stems
3 cloves garlic, lightly chopped
1 bottle dry white wine
½ teaspoon red pepper flakes
Melted unsalted butter*
Thick slices of French Bread

* The use of unsalted butter is imperative for this recipe, otherwise it is way too salty!

NOTE:  FDA’s recommendations are to soak steamer clams for several hours in seawater (or 1/3 cup coarse kosher salt and 1 gallon water) to which you have added 1 cup cornmeal. Use kosher or sea salt as the iodine in regular salt will kill the clams before they hit the boiling water.

One hour before serving, scrub clams with vegetable brush in cold water; rinse with water until free of sand (adding a little coarse kosher salt to the water will help to remove the sand from the clams).


In a steamer pot or a large kettle, melt butter; saute onion and garlic until soft. Add white wine and pepper flakes and bring to a slow boil. Add clams and cover pot with a tight-fitting lid and steam over low heat just until clams open, about 5 to 10 minutes. Do not over cook, as clams will become tough and rubbery (discard any clams that do not open).

Use tongs or a slotted spoon to transfer the clams to large individual soup bowls with individual cups of melted butter. Pour broth through a cheesecloth-lined strainer to remove any sand. The broth can either be used as a dunking liquid for the French bread or placed in mugs to drink.

Eat and enjoy!

 


 

Comments from readers:

Recipe ”What’s Cooking America” refers to hard shell clams as steamer clams, here in new England steamer clams are of the soft shell variety. Hard shell clams are little necks, cherrystones or quahogs  ????  generally speaking hard shell clams are not recommended for steaming. Regards - Howard Soule (5/16/07)

I have to agree with Howard. I have been living in New England all my life and everyone here calls the clams you have pictured as cherrystone or littlenecks and not steamer clams.  The clams you have on the picture are not soft shell, they are very hard.  The term little neck comes from the fact that like on the picture the neck is not sticking out of the clam.  I tried the recipe on what we here in New England call steamers and the type not pictured on the web site.  It was absolutely wonderful. - Lori (7/03/07)

Feedback from Linda: In the Pacific Northwest, small hard shell clams are called steamers or steamer clams.
 

I used your recipe for steamed clams today and I have to admit, it was the BEST clams I have ever ate. I am an avid seafood fanatic, and your recipe was better than any restaurant I have ever had clams at. THANK YOU!  -  Rick San Diego (11/18/07)