Seafood Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. 
Serving Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. Steamed Clams in White Wine Broth
Fresh clams steamed in a fragrant broth of white wine, garlic, and butter, served with bread to soak up the juices.
Contains common allergens
In the app, Listahan checks these against your household automatically.
Good to know
- One-pot
- Ready in under 30 minutes
Matched from this dish's own ingredients and timing. Browse more: one-pot dinners30-minute meals
Instructions
6 steps- 1
Melt butter in a large pot over medium heat and cook shallot and garlic until fragrant, about 2 minutes.
- 2
Add white wine and bring to a simmer.
- 3
Add clams, cover, and cook 6-8 minutes, shaking occasionally, until shells open.
- 4
Discard any clams that do not open.
- 5
Stir in parsley, lemon juice, and black pepper.
- 6
Ladle clams and broth into bowls and serve with crusty bread.
Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. Listahan Family Score™
63/100
Works for many families
Score reflects how well this recipe fits a typical busy household. In the app, your Family Score is personalized to your household's allergens, kids, and pantry.
Nutrition
per serving430
Calories
52 g
Protein
17 g
Carbs
12 g
Fat
Estimated per serving. Actual values depend on the brands and portions you use.
Listahan cooking guide
Chef notes & practical guide
Technique notes, ingredient swaps, serve-alongside ideas, storage guidance, and equipment for this recipe.
Cultural context
Steaming clams in wine, garlic, and butter is a technique shared across French and Italian coastal cooking, brought to North American seafood shacks where a pot of clams and a loaf of bread became a simple, communal way to eat.
Listahan note
This version keeps the broth light on purpose, since the clams' own briny liquor is doing most of the flavor work — the wine and butter just carry it.
Technique cues
- Soak the clams in cold water for 20 minutes before cooking if they feel gritty; it helps them purge any remaining sand.
- Shake the pot rather than stirring once the clams are added, so the shells open evenly without the meat getting knocked loose.
- Serve immediately with bread on the side — the broth thickens and loses its brightness the longer it sits.
Kitchen flow
- Parallel prep
- Warm the bread while the clams steam, since the whole dish comes together in under 10 minutes.
- Make-ahead
- This dish is best made fresh; the broth base can be started ahead but the clams should go in right before serving.
- Leftover move
- Strain and save any leftover broth to use as a quick base for a seafood soup.
- Cleanup rhythm
- Set out a bowl for empty shells at the table so the serving pot stays clear.
Ingredient brief
Role, handling, and swap guidance for each key ingredient.
Littleneck clams
Main protein
Purpose: Their briny liquor becomes the broth itself once they open in the pot.
Handling: Scrub the shells under cold running water just before cooking.
Adaptation: Manila clams or cockles both work well with the same method.
Dry white wine
Broth base
Purpose: Its acidity balances the butter and clam liquor, keeping the broth from tasting flat.
Handling: Use a wine you would actually drink; poor-quality cooking wine shows up in the final flavor.
Adaptation: A splash of dry vermouth works well as a substitute.
Butter and garlic
Aromatic base
Purpose: They build the savory foundation the wine and clam liquor build on top of.
Handling: Cook the garlic gently in butter just until fragrant, not browned.
Adaptation: Olive oil can replace the butter for a lighter, dairy-free broth.
Fresh parsley and lemon juice
Finishing brightness
Purpose: They lift the rich broth right before serving.
Handling: Stir in off the heat so the parsley stays vivid green.
Adaptation: A pinch of lemon zest intensifies the citrus note if you want it brighter.
Technique notes
- Discard any clam that does not open after cooking rather than forcing it — it was likely dead before it went into the pot and is not safe to eat.
- Do not overcrowd the pot; cook in two batches if needed so every clam gets even heat and opens on time.
- Taste the broth before serving and adjust with a little extra lemon rather than salt, since the clams already bring plenty of brine.
Ingredient swaps
- Shellfish-free direction
- This dish is entirely built around clams and cannot be made shellfish-free; there is no reasonable substitution here.
- Alcohol-free direction
- Replace the white wine with an equal amount of clam juice or seafood stock plus a splash of lemon juice.
- Dairy-free direction
- Use olive oil instead of butter for a broth that is just as flavorful without the dairy.
Serve alongside
- Crusty bread
- Simple green salad
- Garlic butter linguine
- The same dry white wine used in the broth
- Sparkling water with lemon
- Light pilsner
Serving suggestions only — check pairings for your household's allergens.
Storage & reheating
- Refrigerate leftover clams and broth together in a sealed container for up to 1 day.
- Reheat gently on the stovetop just until warmed through; do not boil, which toughens the clam meat.
- Freezing is not recommended — cooked clams become tough and rubbery once frozen and thawed.
Equipment
- Large pot with a lid
- Colander for rinsing clams
- Ladle
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