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Steamed Clams
Enjoy a delicious, simple-to-prepare seafood dish with this Steamed Clams recipe. Fresh clams cooked in a fragrant garlic and white wine broth. Perfect for an appetizer or Dinner!
Course
dinner, seafood
Cuisine
British
Keyword
clams, dry white wine
Prep Time
10
minutes
minutes
Cook Time
10
minutes
minutes
Total Time
20
minutes
minutes
Servings
4
Calories
616
kcal
Author
Corrie
Ingredients
2
pounds
fresh clams
4
cloves
garlic
minced
1
cup
dry white wine
¼
cup
chopped fresh parsley
4
tablespoons
butter
Instructions
Rinse and scrub the clams thoroughly under cold water.
In a large pot, melt the butter over medium heat.
Add the minced garlic to the pot and sauté until fragrant.
Add the white wine to the pot and bring to a simmer.
Add the clams to the pot, cover, and steam until the clams have opened up, about 5-7 minutes.
Discard any clams that have not opened.
Stir in the chopped parsley.
Serve the clams hot, with the broth, and a side of crusty bread.
Notes
Always rinse and scrub the clams thoroughly to remove any grit or sand.
When buying clams, make sure they are closed. If they're open, give them a little tap. If they don't close, they're dead and should be discarded.
Don't overcook the clams. As soon as they open, they're done. Overcooking can make them rubbery.
Save the broth left from steaming the clams. It's packed with flavor and can be used in other recipes.
If any clams do not open after cooking, it's best to discard them as they could be bad and might make you sick.
Nutrition
Calories:
616
kcal
|
Carbohydrates:
10
g
|
Protein:
1
g
|
Fat:
45
g
|
Saturated Fat:
29
g
|
Polyunsaturated Fat:
2
g
|
Monounsaturated Fat:
12
g
|
Trans Fat:
2
g
|
Cholesterol:
120
mg
|
Sodium:
374
mg
|
Potassium:
232
mg
|
Fiber:
0.3
g
|
Sugar:
2
g
|
Vitamin A:
1401
IU
|
Vitamin C:
4
mg
|
Calcium:
57
mg
|
Iron:
1
mg