Once simmering, they typically open up in 7-10 minutes, depending on how big they are. These steamed clams don’t take long at all. Adding the cream OFF the heat ensures the cream will not break or separate. Gently fold in the remaining pat of butter, along with the cream, and stir. Remove the clams from the heat and stir in the lemon juice. Bring to a boil then reduce to a rolling simmer and cook until the clams open up, stirring occasionally. Add the white wine and bouillon cubes with water or the chicken broth (these are the perfect base for these saucy clams). Add the cockles and cook for another 5 minutes. Melt butter in a large sauté pan over medium heat and sauté the garlic and green onion for 3-5 minutes or until softened, stirring occasionally. Tip: For a bit of heat, add some red pepper flakes.

Chicken bouillon cubes or chicken broth.

White wine (ideally a dry white wine-nothing fancy, but one you’d drink).

Small clams or cockles ( Cockles-a bivalve cousin to the clam can be tricky to find, so if you can’t find any, look for the smallest clams available for the most tender, sweet bite, such as littleneck clams.).You only need a few ingredients to make these flavorful steamed clams. The cooking liquid is loaded with so many great flavors thanks to the savory chicken broth, white wine, lemon, and garlic, and of course the salty clams themselves. Sometimes I love serving these up over linguine or fettuccine, but however you serve these clams, crusty slices of sourdough bread are a must! The bread is as essential to this dish as the clams themselves because the broth is truly that good, and you need good bread to properly sop it up with. But these Steamed Clams…oh, these clams.Ĭlams are one of my favorite types of shellfish, and recipes like my favorite clam dip, easy linguine con vongole, and of course these simple steamed clams are some of my favorite ways to enjoy these briny bivalves. Our renditions of their famous clam chowder and their stuffed pasilla peppers will always be faves at our house. Two byproducts of my time at Market Street Grill are: 1) I met my husband, and 2) We adopted several of their recipes that have now become our own. Small, sweet clams are cooked are simply steamed in butter, garlic, white wine, and cream to create the best sauce for crusty bread dipping.

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