Serves 6 Prep Time: 15 minutes Cook Time: 15 minutes
3 lbs New England steamer clams, cleaned and rinsed well. Be sure to discard any open ones that don’t pop shut when you give them a tap.
2 T olive oil
2 shallots, minced
2 garlic cloves, minced
3/4 cup white wine
2 cups water
1 stick butter melted
In a large pot heat olive oil over medium high heat. Toss in shallots and cook until soft. Add in garlic and cook for about a minute. Stir in white wine and allow to reduce for 2-3 minutes. Pour in clams and toss in the broth. Pour in water and bring to a boil. Cover and cook for 10 minutes. Discard any clams that didn’t open. Remove clams to a large bowl and reserve cooking liquid to dip (and clean) clams in. Serve with garlic bread, salad, and drawn butter. 
We were in Boston for the holiday weekend and I was dying for some steamed clams. I didn’t get around to getting any so I whipped up a batch myself when we got back home. They’re so good!
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oooh, that looks tasty! I’m getting a post together for saturday with my favorite sites and you are included!
Because I’m allergic to some seafood, I’ve actually never even tasted clams! But I should really start steaming more foods and veggies for dinner. It’s way healthier
I’ve actually never eaten clams outside of chowder, but if I decided to try them, I don’t think I’d have the guts to prepare them myself!
You are SO calling my name with these!!! I can live on shellfish and seafood.
Saw your profile on another page. Glad I found your wonderful site. Look forward to following you here. Have a great day!