Steamed White Clams

A simple, flavourful steamed white clam recipe ready in ~30 minutes.

Ingredients (serves 2)

• 1 kg fresh white clams, scrubbed and rinsed
• 2–3 tbsp olive oil or 2 tbsp butter
• 3–4 cloves garlic, finely chopped
• Small pinch chili flakes (optional)
• 120 ml dry white wine or water
• Salt and black pepper to taste
• Lemon wedges and chopped parsley (optional)

Instructions

1. Soak clams in cold salted water for 20–30 minutes, then rinse well.
2. Discard any clams with broken shells or that stay open when tapped.
3. Heat oil or butter in a large pot or deep pan over medium heat.
4. Add garlic (and chili if using), cook 1–2 minutes until fragrant but not browned.
5. Pour in white wine or water, bring just to a boil.
6. Add clams, stir once, cover with a lid, and cook 5–8 minutes until most clams open, shaking the pan occasionally.
7. Discard any clams that did not open.
8. Season with salt and pepper, squeeze lemon over, and garnish with parsley. Serve with crusty bread.

Tips

• Use only water and lemon instead of wine for an alcohol-free version.
• Add a chopped shallot or onion with the garlic for extra sweetness.
• The broth is excellent for dipping bread — don’t waste it.
• Clams cook fast; don’t overcook or they turn rubbery.