Butter-Steamed Clams Recipe

Name: Butter-Steamed Clams
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup Chicken Stock (page 230) or store-bought low-sodium chicken broth; 1 cup white wine; 2 garlic cloves, chopped; 1/4 yellow onion, thinly sliced; 1/4 cup roughly chopped fresh flat-leaf parsley; 2 tablespoons roughly chopped fresh cilantro; 1/2 teaspoon red pepper flakes; 2 tablespoons freshly squeezed lemon juice; 4 pounds Manila clams, scrubbed; 4 tablespoons (1/2 stick) unsalted butter; 1/2 teaspoon freshly ground black pepper

Servings: persons

1 cup Chicken Stock (page 230) or store-bought low-sodium chicken broth
1 cup white wine
2 garlic cloves, chopped
1/4 yellow onion, thinly sliced
1/4 cup roughly chopped fresh flat-leaf parsley
2 tablespoons roughly chopped fresh cilantro
1/2 teaspoon red pepper flakes
2 tablespoons freshly squeezed lemon juice
4 pounds Manila clams, scrubbed
4 tablespoons (1/2 stick) unsalted butter
1/2 teaspoon freshly ground black pepper

1
Pour the chicken stock and wine into a stockpot or a large pot and bring to a boil over high heat.
2
Cook for 10 minutes or until the liquid is reduced to 1/4 cup.
3
The last 2 minutes of the reduction goes quickly, so check often.
4
The liquid will resemble a brown glaze.
5
Remove the pan from the heat.
6
Add the garlic, onion, parsley, cilantro, red pepper flakes, and lemon juice to the pan and stir.
7
Add the clams, cover the pan, and cook on high for 5 to 10 minutes, or until the clams open.
8
Remove the pan from the heat and discard any unopened clams.
9
Add the butter and pepper, cover, and let sit until the butter melts, about 2 minutes.
10
Toss gently.
11
Spoon the clams into bowls, spooning any liquid remaining in the pan over the top.
12
Serve hot.

286

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 cup Chicken Stock (page 230) or store-bought low-sodium chicken broth, 1 cup white wine, 2 garlic cloves, chopped, 1/4 yellow onion, thinly sliced, and more.

Yes, Butter-Steamed Clams falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Butter-Steamed Clams

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions