Classic Bistro Steamed Clams

May 9, 2010 / By Foodland

Classic Bistro Steamed Clams

Fantastically flavorful -- a must for clam lovers!
Course Appetizer, Snack
Cuisine Fish & Seafood
Servings 6 Servings


  • 6 fresh manila clams
  • 3 tablespoons vegetable oil
  • 4 garlic cloves, chopped
  • 1 large onion, chopped
  • 1 cup white wine
  • 2 cups clam juice or water
  • 0.5 cup softened butter, cut into 1/4" slices (1 stick)
  • parsley leaves, chopped, for garnish
  • lemon, sliced in wedges, for garnish


  1. Wash the clams thoroughly and remove any blemishes from the shell.
  2. Fresh clams should be closed shut and not have any odor.
  3. Heat oil in a large saucepan (with a cover) over medium heat and cook garlic and onion until translucent.
  4. Add in the clams and wine.
  5. Cook for a couple of minutes to combine the flavors.
  6. Add in the clam juice (or water) and cover the pan for about 10 minutes until the clams open.
  7. Discard any clams that do not open and place clams into serving bowls.
  8. Season the remaining liquid in the pan with salt and pepper, and swirl in the butter to make a sauce.
  9. Pour the sauce over the clams.
  10. Garnish with lots of chopped parsley and lemon wedges.
  11. Serve with crusty bread.
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