These Steamed Clams White Wine are made with littleneck clams, white wine, thyme, garlic, butter, and lemons.
This might be one of my favorite summer dishes especially if you down it with a nice dry white wine. This is an exceptionally light meal and pairs well with a light, lemon pasta. We have been quarantined in Florida and I am totally embracing the seafood!
Do I need to clean the clams?
The best way to clean the clams is to let them soak in fresh, cold water for 20 minutes to 3 hours. The clams will breathe the water and eject any salt or debris there might be inside. After soaking them, run them under cold water and with a brush, scrub the each shell to get any dirt left on them.
What wine should I use for this?
A dry white wine, like pinot grigio or sauvignon blanc can be used. I used a chardonnay to pair with the buttery aspect of the dish.
What are good substitutes for this dish?
I understand if some may not want to use wine for this dish. I totally recommend using white wine but you can always substitute with broth.
How to make Steamed Clams White Wine
- In a deep saucepan and on medium heat, add the butter and wait it to melt. Add the garlic and the thyme leaves and cook until the garlic is fragrant, like 1-2 minutes. Pour in the white wine and turn to high heat. Bring to a boil and when it does, add the clams and juice of 1 lemon. Steam for 10-15 minutes, until the clams open.
- Turn the heat off. Toss the clams that do not open and taste the sauce and add more lemon juice into the clams if you wish.
- Garnish with more thyme.
Other dishes to try
- HEALTHY SWEET AND SOUR SHRIMP
- LEMON BUTTER CAPER MAHI MAHI
- COD FISH TACOS WITH CORN SLAW AND SPICY MAYO