Steamed Clams

Prep time: 5 min
Total time: 25-30 min
Makes 2 servings


  • 3 tbsp unsalted butter
  • ¼ cup minced garlic
  • ¼ cup green onions, chopped
  • 2 lbs small clams
  • 1 ½ cups white wine
  • 2 cubes chicken bouillon, melted into 1 ½ cups hot water
  • Juice from ½ lemon
  • ½ cup half-and-half
  • ¼ cup fresh flat-leaf parsley, chopped
  • Sourdough or Italian bread


  1. Under cold running water, scrub the clams to remove dirt and sand. Set aside.
  2. In a large sauté pan, melt two tablespoons of butter over medium heat. Add garlic and green onions. Cook until softened, about 3-5 minutes. 
  3. Add water with dissolved bouillon cubes, white wine, and the clams.
  4. Bring to a boil, then reduce to a rolling simmer. Cover the pan and cook the clams until they open (about 7-20 minutes), stirring occasionally. Discard any clams that do not open.
  5. Remove the pan from heat and stir in the lemon juice, remaining butter, and cream. 
  6. Garnish with parsley and serve immediately with plenty of bread for sopping.

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