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Steamed clams with a white wine butter sauce recipe

A Jersey girl through and through, Carolyn grew up spending her summers down in Avalon, NJ. As a young girl, she often cooked alongside her mother and grandmother, whose seafood creations instilled a true passion for fresh, local produce...


Nothing brings people to the table faster than a big bowl of piping hot steamers!


Steamers are small and easy to eat fast… so if you're cooking for a group, be sure to double this recipe! Do not forget an excellent loaf of crusty bread for soaking up all of that seafood broth goodness!

Steamed clams with white wine butter sauce recipe

Serves 2-4


  • 50 fresh littleneck clams
  • 2 tablespoons olive oil (or enough to coat bottom of pot)
  • 4 garlic cloves, chopped
  • 2  shallots, diced
  • 1/2 cup white wine
  • 8 ounce jar clam juice
  • Flat-leaf parsley, chopped
  • 1/2 cup melted unsalted butter (1 stick)
  • Lemon slices, hot sauce and a good crusty bread


  1. Rinse clams well with cold water and scrub away any sand or grit. Clams should feel clean, not gritty.
  2. Heat oil in a large pot equipped with a lid, over medium heat. Add shallots and garlic and saute until translucent and fragrant, 2-4 minutes. Add the wine and whisk all together.
  3. Carefully add the clams and clam juice to the pot, cover and allow the clams to steam for about 8 minutes or until the clams open. Discard any clams that do not open.
  4. Remove steamed clams and all juices to a large serving bowl or serve right in the pot. Pour the melted butter over the clams. Sprinkle the top generously with parsley. Serve with lemon slices, hot sauce and nice crusty bread on the side.

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