Oven-Steamed Clams

Name: Oven-Steamed Clams
Total time: 25 min
Yield: 1 serving
Ingredients: 2 lbs fresh clams, scrubbed; 2 tablespoons butter; 2 tablespoons extra-virgin olive oil; 2 cloves garlic, minced; 1/4 cup white wine; 2 tablespoons parsley, chopped; 1/4 teaspoon red pepper flakes; Salt and freshly ground pepper, to taste

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25 minTotal time

EasyDifficulty

438kcal / serving

Ingredients

For 1 serving

servings

2 lbs fresh clams, scrubbed
2 tablespoons butter
2 tablespoons extra-virgin olive oil
2 cloves garlic, minced
1/4 cup white wine
2 tablespoons parsley, chopped
1/4 teaspoon red pepper flakes
Salt and freshly ground pepper, to taste

Ingredient substitutions

White wine Use an equal amount of low-sodium seafood stock with a small squeeze of lemon.
Butter Use an equal amount of olive oil for a dairy-free-style sauce with a less buttery flavor.
Fresh parsley Use an equal amount of chopped fresh cilantro for a different but fresh herbal note.

Nutrition per serving

Estimated values for 1 serving, 438 kcal

Protein35 g

Carbohydrates19 g

Fat23 g

Fiber 1 g · Sugar 2 g · Sodium 900 mg

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Tender and juicy clams steamed in a flavorful wine, butter, and herb mixture. Served with crusty bread for a delicious entrée.

Main Dish

Steps

Preheat oven to 400°F.
Place clams inside a large, oven-proof baking dish.
In a small saucepan, melt butter and olive oil over low heat.
Once melted, add garlic, white wine, parsley, red pepper flakes, and salt and pepper. Simmer for 1 minute.
Pour the hot mixture over the clams.
Place inside preheated oven and bake for 8 to 10 minutes, or until all clams have opened.
Transfer clams to plates and spoon sauce mixture over clams. Serve hot.

Tips for Oven-Steamed Clams

Use a broad, shallow oven-proof dish so the clams sit in a single layer and steam evenly.
Discard any clams with cracked shells or any that remain closed after cooking.
The sauce should look glossy and lightly flecked with herbs; avoid letting the garlic brown, which can make it taste bitter.

Drink pairing

A crisp, dry white wine such as Albariño
Its bright acidity complements the briny clams and cuts through the buttery sauce.

0% option: Sparkling water with lemon

Storage

Refrigerate leftover cooked clams and sauce within 2 hours in a covered container; keep for 3–4 days. Reheat until steaming hot, and discard clams that smell off or have been left out too long.