Steamed Clams with Butter
Fresh clams steamed open in a splash of water or broth and served with their own liquor and melted butter for dipping.
- Prep
- 30 min
- Cook
- 10 min
- Total
- 40 min
- Servings
- 4
- Difficulty
- Easy
- Calories
- 210 kcal
Equipment
- •Large pot with a lid
Nutrition
Per serving, approximate
- Calories
- 210 kcal
- fat
- 12 g
- carbs
- 6 g
- protein
- 18 g
- calories
- 210
Instructions
- 1
Purge the clams in cold salted water for at least 20 minutes to release sand, then scrub the shells.
- 2
Discard any clams that are open and do not close when tapped.
- 3
Bring the water to a boil in a large pot with a tight-fitting lid.
- 4
Add the clams, cover, and steam for 5-8 minutes, shaking the pot once or twice, until the shells open.
- 5
Discard any clams that remain closed.
- 6
Melt the butter with garlic if using, and serve alongside the clams with some of the strained cooking liquor for dipping.
- 7
Sprinkle with parsley before serving.
Chef's tips
Purging in salted water for at least 20 minutes removes grit that would otherwise end up in the dish.
Ingredient substitutions
- butter → olive oil with lemon for a dairy-free version
Storage
Best eaten immediately after cooking.
Reheating
Not recommended; reheating toughens clams significantly.
Common mistakes to avoid
- •Skipping the purging step, leading to gritty clams
- •Overcooking, which toughens the meat
Serving suggestions
Cooked Steamed Clams with Butter?
Sign in to save this recipe to a collection. Bookmarking works without an account — it stays on this device.
Sign in for collectionsSimilar recipes
Dishes with the same spirit, spice level and course.
Recipes using similar ingredients
Use what you already bought for this recipe.
