Clams Steamed in Wine

    35 minutes

    This is the best way to serve clams or pipis, simply steamed in wine and their own juices. Serve with a crusty baguette, or over pasta.

    376 people made this

    Serves: 4 

    • 50 small clams in shell, scrubbed
    • 2 tablespoons extra virgin olive oil
    • 6 cloves garlic, minced
    • 1 cup (250ml) white wine
    • 30g butter
    • handful chopped fresh parsley, to garnish

    Preparation:15min  ›  Cook:20min  ›  Ready in:35min 

    1. Wash clams to remove any dirt or sand.
    2. In a large pot, heat oil over medium heat. Add garlic; sauté for 1 minute or until tender. Pour in the white wine. Boil until wine has reduced to half its original volume.
    3. Add clams, cover and steam till clams start to open. Add butter, cover, and cook till most or all of the clams open. Discard any that do not open. Transfer clams and juice to 2 large bowls. Sprinkle with parsley. Serve.

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    Reviews in English (325)


    Used different ingredients. This was delicious! I used roasted garlic instead of regular garlic, extra butter and the juice of one lemon and sprinkled some crushed chillies on top!! FAB.  -  21 Jul 2008


    Great EASY recipe! Steamed about 15-20 minutes. Served with Ceasar Salad and garlic/butter rice. Make sure you have some good dipping bread! Makes a lot of juice!  -  21 Jul 2008


    We make steamed clams all the time, but never quite like this. They were so excellent Scott and the stock was incredible. Hubby and his mate loved them!  -  21 Jul 2008