Small, sweet clams are cooked in a butter, garlic, white wine and cream to create the best sauce for sourdough bread dipping.
I was a waitress for years. My first waitressing job was when I was 15 years old at my best friend’s family restaurant, Sandy’s Fine Foods in Ogden, UT. They made the most amazing homemade pies. I learned a lot from that job, and it was my first foray into realizing I could make more than just a standard hourly wage.
Making tips on top of an hourly wage got me hooked on waiting tables.
Waitressing was also my side job through college. My mad money. I was lucky that my parents had planned ahead and saved for my college fund so I didn’t have to.
After college graduation, I worked two waitressing jobs to save money to go to Europe with my best friend. That was the summer my eu de parfum was the scent of grease and fried fish with the subtle scent of maple syrup while working at Salt Lake City’s premier seafood restaurant of it’s time, the Market Street Grill for breakfast and lunch, and then heading up Emigration Canyon to the historic Ruth’s Diner to work the dinner shift.
It was hard work. With long days and late nights and then right back up at the crack of dawn to choose which men’s tie I’d wear with my blue button down oxford that still smelled like last night’s halibut feast.
Working two jobs, all day every day for some people is the norm. I know not everyone has the opportunity to work just to save for a trip. Or for a shoe shopping habit or their ski pass. Or even to put themselves through college. Instead they’re working two and three jobs to pay for simply living their life.
I didn’t end up going to Europe that summer. I kept waitressing for another year or so before I moved into my you-better-use-that-college-degree-for-something career.
Sure, college set me up for that career, but waitressing and the relationships I formed while I was ladling clam chowder and keeping orders straight in my head taught me just as much as the school of life, if not more.
Waiting on tables made me appreciate people, those we serve and those that serve us. It gave me the fortitude to do the hard work that goes into reaching goals and making achievements. It made me who I am today. And for that, I will always be grateful.
Two byproducts of my time at Market Street Grill are: 1) I met my husband, and 2) We adopted several of their recipes that have now become our own. Our renditions of their famous clam chowder and their stuffed pasilla peppers will always be faves at our house.
But these Steamed Clams…oh, these clams.
About the recipe
At the restaurant this dish was made with cockles, a smaller, soft shelled clam that tastes a bit sweeter than traditional clams. When we lived in Venice Beach, CA, coming across cockles was a lot easier than it is here in Utah. So when we do discover them, we snatch them up as fast as we can and that is what is for dinner tonight.
An important part of making clams or cockles is to be sure to pick through for any half open clams before cooking, and to rinse them thoroughly. Clams are bottom dwellers, living rooted in sand and they get their nourishment from sucking in itty bitties of water and sand along with it. Thus, they have a tendency to be sandy or gritty if not rinsed well. To rinse, place your clams in a bowl of cold water for about 30 minutes. During that time, the clams will siphon in the fresh water and spit out the sand.
If you can’t find true cockles, look for the smallest clams you can find for the most tender bite, such as littlenecks.
The broth for these clams is my absolute, don’t you dare get in my dipping space, favorite part. And everyone else’s too. Crusty slices of real sourdough bread are as essential to this dish as the clams themselves, because the broth is truly that good.
To start, garlic and green onion are sautéed in butter and then the clams are added in to release their juices as they cook. But it’s the addition of wine and chicken broth (or water and bouillon) that creates the perfect base for this broth.
The final step is to remove the clams and broth from the heat and gently fold in a final pat of butter, plus half and half or cream. Adding the cream OFF the heat ensures the cream will not break or separate.
If you’re looking for more of a dinner idea, adding fettuccine or linguine with a shaving of Parmesan cheese would be a delicious idea.
If you make this recipe, please let me know! Leave a comment below or take a photo and tag me on Instagram with #foodiecrusheats.
How to Make the Best Steamed Clams
Ingredients
- 3 tablespoons butter divided
- 1/4 cup minced garlic
- 1/4 cup chopped green onion
- 2 pounds small clams or cockles
- 1 1/2 cups white wine
- 2 chicken bouillon cubes with 1 1/2 cups water or 1 1/2 cups chicken broth
- juice of 1/2 lemon
- 1/2 cup cream or half and half
- Chopped parsley for garnish
Instructions
-
In a large sauté pan over medium heat, melt 2 tablespoons of butter. Add the garlic and green onion and cook for 3-5 minutes or until softened, stirring occasionally. Add the cockles and cook for another 5 minutes. Add the white wine and bouillon cubes with water or the chicken broth. Bring to a boil then reduce to a rolling simmer and cook until the clams open up, stirring occasionally. Remove from the heat and stir in the lemon juice. Add the remaining tablespoon of butter and the cream and stir. Garnish with parsley and serve immediately. Serve with sourdough bread.
All Clammed Up
Clams don’t get much respect, except from those who absolutely adore and admire them. Here are a few more recipes for those of us that do.
Negra Modela Steamed Clams with Chorizo and Shaved Fennel-Herb Salad
Inspired by a dinner with Chef Chris Costentino, these spicy clams are topped with a bright bite of salad.
Get the recipe | A Beautiful Plate
Clams with Tomatoes, Basil and Blue Cheese
Clams paired with tomatoes and a whole new world of cheese. A divine inspriation!
Get the recipe | Coley Cooks
Littleneck Clams with Lemon, Thyme and Parmesan
These clams are cooked then lightly dressed and tossed under the broiler for a quick bronzing of deliciousness.
Get the recipe | The Rhubarbians
Quick and Easy Linguine with Clams
The secret to this 30 minute linguine is to use both fresh and canned clams for the ultimate clam flavor.
Get the recipe | Vodka and Biscuits
New England Fried Clams
Simple and subtle, these fried clams are a classic.
Get the recipe | Just Me and the Clams
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Alida @ Simply Delicious says
Good grief, these clams looks AMAZING! I can just imagine dunking crusty bread in that creamy sauce and slurping the clams out of their shells. Drool!
SaraLily says
Man, do these look GOOD! My father always throws a steamed clam bonanza for 4th of July but tends to stay pretty “traditional” (we’ll call it that! Ha!). I wonder if I could convince him to try this recipe out! Spice things up a bit! ;)
heidi says
It’s one of our favorites, I hope you can convince him!
Kari says
Those look so good! I’ve actually never made my own clams. Cleaning them properly is intimidating!
Kari
http://www.sweetteasweetie.com
Deb says
Try soaking in water with baking sofa, they will eliminate the sand…
Meg says
Oh yummy. Have some tiny little necks tonight – maybe I will try your recipes out!
Bill says
I get clams of the beach and soak them in water and cornmeal so they piss out the sand. A second bath of John st water really cleans them out
Bill says
Just water I need second bath. Sorry
Yp says
So delish!
I was wondering if there was a decent sub for the dairy in this recipe that would achieve that lovely texture? I know it won’t be the same by miles but I am lactose intol. and usually do the classic white wine/garlic broth thing with olive oil for my steamed shell friends.
heidi says
You could certainly give unsweetened almond milk a try, Almond Breeze is my favorite.
Emily says
You could also try coconut milk and add some lemongrass for an Asian twist :)
Candace says
OMG!!!!! yesss looks so good!!! :)
Tamar says
On the menu for next week! I’m so excited! This looks incredible and reminds me that I haven’t made clams in a long time. Thanks for the inspiration!
heidi says
Thanks for giving it a try Tamar!
Laura | Tutti Dolci says
These look killer, and that broth is a must for dipping. Bring on the bread!
julia says
this amazing recipe…lets cook https://play.google.com/store/apps/details?id=com.westudio.cookierecipe
Ahsan Niazi says
This recipe of foodie crush is amazing every one should try it once…!!!
whitney mckenna says
Which white wine do you prefer I use for this receipt
Joe says
I would highly recommend a Beringer Chenin Blanc. It only comes in a large 1500 ml bottle so drinking what you don’t need for this recipe might not be a bad thing. You can’t find this wine everywhere but if you do it will be a really good one as it is not sweet or dry just perfect for seafood dishes. Good luck and enjoy your creations.
Joe says
I myself would use a white Grigio in all my Steamed Clams.
Helena says
All of these items are very exceptional . Like these here .
Zac says
This recipe is fantastic! Thank you.
Karetha Haith says
I made this dish! A-mazing! The recipe is so comforting and delicious with the warm sourdough bread and a glass of wine. We ate it sitting by the fire on a chilly night… Loved it!!!
hollidae says
What white wine do you use this recipe ? Looks delicious! On the menu for the next night in :)
dipika mishra says
best dish
SK says
Recipe looks divine! We do not use alcohol at all not even in cooking, is there any alternative or can it me omitted?
ted says
Alcohol burns off when cooked
Stephanie says
Just add more broth
Sabrina B. says
this recipe was linked to the more recent clam dip recipe so had to click through, you pictures are now compelling me to find some clams and make this, thank you for posting it!
heidi says
I hope you enjoy it!
SuSan says
I just made this for dinner and it was delish!!! I didn’t add the cream and it still tasted great! Thank you for the great recipe.
perry says
made this the other night with 5 lbs of clams – just doubled the recipe – it was fantastic – sure beats paying big money at a restaurant.
Maryam says
I used this sauce to make mussels.
I followed the same steps, but after adding the wine & broth, I reduced it to 1/4 (it took 1.5 hours on low heat) and then added the mussels. Cover until they open. Then add lemon, half and half, and parsley and remove from heat. My boyfriend & I DEVOURED all of it.
It was delicious!
t says
1/4 c garlic seems like quite a lot. I don’t think I have enough garlic Clive’s in the house and I have lots!
Larissa says
I thought so too and did about 1/8th of minced garlic from a jar. It wasn’t heavy flavor so you could potentially use more.
Karen C says
This is why I love having a jar of minced garlic in my fridge! I almost grabbed my cloves, but thought better of it. LOL
Megan says
If u replace the chicken broth with a homemade Parmesan broth it is killer! Smitten Kitchen has a super easy Recipe…
Lisa says
I made this last year when I hosted my very first clambake. My guests were blown away!! I’m about to make them again for my second annual clambake. Thank you for sharing your amazing recipe!
heidi says
A clambake! What a fun idea to do with friends! So glad you enjoyed it Lisa!
janell says
looks fab and was great enough lol – i subbed vidalia onion for green and added some crushed red pepper. i finished 3 dozen by myself! maybe will use parm cheese next time…and shallots.
Kris says
Absolutely fabulous but just made a little modification because my daughter likes red sauces so I added 2 tablespoon of red pesto and a cup of tomato sauce then reduced the chicken broth by 1/2 cup.
Christy says
Made these Christmas Eve for my clam-loving family. By far the best ever!! Served over linguine. So good, I’m making them again (by request) for New Year’s Eve.
lu s says
Are these steamer clams or true cockles?
Larissa says
She says toward the end of her narrative to use clams if you can’t find true cockles. I’ve never seen cockles at my grocery store!
Karen C says
We used quahogs that we gathered this past Sunday, though I’m pretty sure they were cherry stone sized, not little necks. Still yummy!
Blake says
This recipe is trash, absolutely junk unless you like lemon soup with some clam pieces. I’ve tried it twice and followed it exactly as written both times…. no thank you.
Larissa says
It doesn’t say whether to use half a big or little lemon. They vary so much in size at the store. I’m sure it matters to the taste.
Larissa says
This recipe was absolutely divine with Venus clams. I did put a little liquid into the garlic and onion before I added the clams because it looked dry. A bear raided my shopping bags and stole my loaf of French bread. (I’m not kidding—I Left the trunk of my car open when I had to make a few trips to bring in all my shopping bags and the bear robbed me between my trips and had the audacity to eat the loaf on my neighbor’s deck.) So I made some pasta and threw some halved grape tomatoes into the broth and voila! A most awesome clam recipe and the broth is to die for!
Kate says
Those clams look delicious! It’s easier for me to get mussels; do you think they would be as good in this recipe?
Karen C says
Having just indulged in this tonight (with clams), I think mussels would be equally delish!!
Lauren says
Hi! This recipe looked so incredible I had to try! I made it tonight but feel I must have done something wrong nine was very liquidy .. is it supposed to be a bit thicker?
Nora says
This recipe is delicious. I added some sliced red chilis when sauteing the garlic and scallions because we love some heat in my house. SO good.
Karen C says
OMG. This recipe is AMAZING. Just got home from vacation – visiting my parents who live on Martha’s Vineyard. We went clamming while there. Twice. And Sunday’s haul came home with us, nestled inside a cooler and a damp towel on top of them. Followed your recipe to the T this evening and we were in heaven. We’re saving the sauce to (gently) heat on Friday evening when we have friends coming over to enjoy the rest of the clams we brought home. :)
Side note, after the success of this dish, I can’t wait to make your Roasted Chicken with Lemon Rosemary Butter on Sunday!!! Thank goodness for Pinterest, bringing me to the most fabulous food blogs a foodie could ever hope to find!
Nolan says
My wife wanted clams for her birthday meal. Since I am not a seafood kind of guy I found this recipe. I made 2.5 lbs of clams and my wife and my adult son who came over for her birthday ate the entire dish along with a loaf of French bread baguette. So even though I didn’t eat any of it I would have to say they were very good.
Ashley Sorenson says
I love this!! How great of you to cook clams for your wife on her birthday. I hope she had an amazing birthday and I am so glad she loved the clams.
june says
11.15.18 I have been wanting to make a clam/mussel soup. I have been formulating the recipe in my head and your recipe is exactly what I was looking for. I made it tonight, it was amazing!!! I used cooked mussels and clams though, so the texture was a little tough, but the broth was just amazing. I ate it with pasta and it was perfect!!! Thanks for sharing your recipe.