Steamed Clams are Amazing
Steamed clams have become one of my favorite appetizers to snack on, offering a fun and exciting experience at the table. Their jaw-dropping presentation always wows guests, especially seafood lovers. Little-Neck Clams, in particular, boast an impressive, distinct flavor that stands out. Plus, they’re incredibly fun and easy to cook.
Impress Your Guests with Easy Steamed Clams
Even if your dinner guests aren’t huge fans of shellfish, serving a platter of steaming clams is sure to earn you some points for creativity and presentation. Just imagine the awe on their faces when that dish hits the table. Best of all, this recipe is simple and quick—you’ll only need 10 minutes and a handful of ingredients to create a memorable appetizer.
How to Handle Sand and Grittiness in Clams
One common concern with clams is the potential for sand and grit in the shells. If you’re using farm-raised clams, like the ones in this recipe, there’s little need to worry—they’re cleaned before shipping. A quick rinse before steaming usually does the trick. For wild clams, a 20-minute soak in cold water will help them purge any remaining sand. For extra assurance, you can strain the leftover clam juice using cheesecloth before turning it into a flavorful clam salsa.
More Clam Recipes: Stuffed Clams, Clam Dip, Clam Chowder, Fettucine Clam Sauce.
Similar Seafood Recipes: Mussels in Garlic Lemon Butter Broth, Oyster’s Rockefeller, Sea Scallops in Saffron Sauce, Lobster Sauce.
Ingredients for Steamed Clams:
1-2 lbs Clams, I used Littleneck Clams
1″ inch Water, in your pot
2 tbsp Butter
1 Garlic Clove, chopped
2 Green Onions, chopped
1 tbsp Parsley, chopped
Salt & Black Pepper to taste
Paprika, Cayenne or Chili Flakes adds a nice kick
Topped with a Sprinkle of some freshly chopped Parsley
- Prepare the Clams
Rinse the clams thoroughly under cold running water to remove any surface grit or sand. If you’re using wild clams, soak them in cold water for 20 minutes to allow them to purge any sand. - Heat the Water
Add 1 inch of water to your pot and place it over medium-high heat. Bring the water to a gentle boil. - Sauté the Aromatics
Melt the butter in the pot and add the chopped garlic and green onion. Sauté for about 1 minute until fragrant. - Steam the Clams
Add the cleaned clams to the pot, cover with a tight-fitting lid, and let them steam for 5-7 minutes. Shake the pot occasionally to ensure even cooking. The clams are done when they open; discard any that remain closed. - Season and Toss
Once the clams are steamed, sprinkle them with black pepper, paprika, cayenne, or chili flakes for a bit of heat. Toss gently to distribute the seasonings. - Finish with Fresh Parsley
Transfer the clams to a serving dish and top with a sprinkle of freshly chopped parsley for a bright, fresh flavor. Serve immediately and enjoy!
Feel free to pair these steamed clams with crusty bread for soaking up the buttery, flavorful broth.
