Garlic & Herb Steamed Clams

Name: Garlic & Herb Steamed Clams
Total time: 20 min
Yield: 1 serving
Ingredients: 1 lb. clams (2-3 per person); 2-3 cloves garlic, roughly chopped; 1 sprig parsley, roughly chopped; 1 lemon, quartered; 2 contact tablespoons olive oil; 1/2 teaspoon fresh oregano; Salt and pepper to taste

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20 minTotal time

EasyDifficulty

405kcal / serving

Ingredients

For 1 serving

servings

1 lb. clams (2-3 per person)
2-3 cloves garlic, roughly chopped
1 sprig parsley, roughly chopped
1 lemon, quartered
2 contact tablespoons olive oil
1/2 teaspoon fresh oregano
Salt and pepper to taste

Ingredient substitutions

Fresh oregano Use an equal amount of fresh thyme.
Fresh parsley Use an equal amount of fresh cilantro.
Lemon Use lime wedges for a similarly bright citrus finish.

Nutrition per serving

Estimated values for 1 serving, 405 kcal

Protein29 g

Carbohydrates15 g

Fat26 g

Fiber 1 g · Sugar 2 g · Sodium 850 mg

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These garlic & herb steamed clams are a perfect main dish for any occasion. Enjoy!

Main Dish

Steps

Rinse the clams under cold running water.
Heat working sautee pan to medium heat.
Add olive oil to the pan.
Add garlic, parsley, oregano and sautee for 2 minutes.
Place the clams into the pan and arrange the lemon quarters in between the clams.
Cover the pan with a lid and let it steam for 8-10 minutes, or until the clams are cooked.
Discard any clams that remain open.
Serve clams in the pan and enjoy!

Tips for Garlic & Herb Steamed Clams

Look for shells that are closed before cooking; discard any with cracked shells.
The clams are ready when their shells have opened and the meat looks plump; avoid cooking longer than needed, as it can turn rubbery.
Use a wide, lidded sauté pan so the clams fit in a loose layer and steam evenly.

Drink pairing

A crisp, dry white wine such as Sauvignon Blanc
Its bright citrus character complements the lemon and herbs, while its freshness balances the olive oil.

0% option: Sparkling water with a squeeze of lemon

Storage

Refrigerate leftover cooked clams within 2 hours in a covered container and eat within 3–4 days. Reheat until steaming hot; discard clams that do not open during cooking.