Steamed Clams in White Wine

One of the wonderful things about living in the Pacific Northwest is the access to wonderful, fresh seafood. In an effort to take advantage of all of the lovely creatures of the sea available, Ryan, a couple of friends and I decided to have a seafood feast this past Sunday during which we devoured these steamed clams. And I say devoured because it was down right impossible to resist these clams steamed in butter, olive oil, shallots, garlic and white wine.

This isn’t a new recipe to me. This is actually a recipe that I created a couple of years ago when I was making steamed clams for the person in my life who loves clams the most, my grandma. If you could just see my grandma’s eyes light up whenever someone mentions the idea of eating clams, there would be no way that you could resist making them for her. Seeing that is is my grandma’s favorite dish, I didn’t want to make just any clams, I wanted to make sure they had a ton of flavor. That is where the shallots and garlic came in. And I couldn’t drown out all of that lovely flavor with water, nope, that would never do. Instead I threw in some white wine.  The result was a dish that the whole family enjoyed, especially my grandma.

Steamed Clams in White Wine Recipe

Serves 4 Prep Time: Cook Time:

Ingredients:

  • 1 tablespoon butter
  • 1 tablespoon olive oil
  • 1 shallot, sliced
  • 3 cloves garlic, chopped
  • 1 1/2 pounds manila clams, cleaned and scrubbed
  • 1/2 cup white wine
  • chopped fresh parsley

Instructions

1

In a large skillet with a lid, heat butter and olive oil over medium heat. Once butter melts, add shallot and garlic. Cook until fragrant, about 1 minute.

2

Add clams to skillet, pour wine over the top. Cover and cook for 10 minutes or until shells open. Try to refrain from removing the lid during the first 10 minutes. Shake the pan back and forth across the burner occasionally.

3

Carefully transfer clams and broth to a serving bowl. Sprinkle with parsley and serve.

Notes

Be sure to serve this with some crusty french bread so soak up all of the yummy broth. Enjoy!

Leave a Comment

  • Reply
    kathy lummus
    October 1, 2013 at 4:07 pm

    i am trying this tonight! i have never made this but i have wonderfull help, my husband worked as a cook at MCCORMICK AND SMICKS…. lol at my spelling a long time ago for 7 years.so here we go yummmm

  • Reply
    Deseree
    September 9, 2012 at 3:58 pm

    Hi Barbara- I’m sorry you had a bad experience with this recipe! What kind of clams did you use? Manila clams, from the Pacific Northwest, are sweeter and less salty than other varieties.

  • Reply
    Barbara
    September 9, 2012 at 3:47 pm

    I’m from the Northeast and many years ago I visited a wonderful restaurant in the area of Washington where they filmed”Twin Peaks” (am I dating myself or what?) and ate the most outrageously, delicate clams in white wine. For years I have been dreaming about that experience, so I decided to try your recipe. The broth was so salty, I couldn’t eat it….are northeast clams different from northwest clams???? Perhaps the solution would be to steam the clams separately and then add them to the shallots, garlic and wine. What a disappointment.

  • Reply
    candice
    June 11, 2012 at 3:57 pm

    hey, new NW blogger, love some of the recipes on here. Would love for you to check out my blog and any constructive comments would be great!! thanks:) C

  • Reply
    Erina
    July 22, 2010 at 7:09 pm

    These look great!

    Here’s another fave recipe of mine for steamers.

    Steamer clams with dill, white wine and butter
    http://wp.me/puWta-5p

  • Reply
    Christian Nossum
    November 28, 2009 at 5:39 pm

    It looked and tasted delicious!

  • Reply
    Fun and Fearless in Beantown
    November 24, 2009 at 11:15 am

    Steamed mussels and clams are my favorite and this looks absolutely delicious! Hope to try it out soon!

    • Reply
      Deseree
      November 25, 2009 at 10:23 am

      Thanks Fun and Fearless!