Mediterranean-Style Steamed Clams Recipe
User Reviews
4.9
-
Prep Time
30 mins
-
Cook Time
20 mins
-
Soaking Time
1 hr
-
Servings
4 people
-
Calories
1412 kcal
-
Course
Main Course
-
Cuisine
Mediterranean
Mediterranean-Style Steamed Clams Recipe
Description
The recipe begins with thorough cleaning of littleneck clams by soaking them multiple times in salted water, which encourages them to purge grit, followed by scrubbing with a brush to remove surface debris. The clams are then steamed in a Dutch oven with extra virgin olive oil sautéed with chopped yellow onion, green and red bell peppers, minced garlic, chopped tomatoes, and spices including cumin, smoked paprika, and red pepper flakes. White wine and water are added to create a broth that infuses the clams as they open during cooking.
The flavor develops from the gentle sauté of vegetables and spices, balancing the briny clam taste with a bright and slightly spicy broth. Cooking stops when most clams have opened, ensuring tenderness without overcooking.
Steamed clams can be served directly with the broth, garnished with chopped green onion and fresh parsley. Adding bread to soak up the broth makes for a complete meal. Variations include adding Spanish chorizo for a smoky note.
For cleaning shortcuts, after a first soak, thorough scrubbing under cool running water can suffice if time is limited. Leftover cooked clams store in the refrigerator for 2 to 4 days and reheat gently over low heat to preserve texture.
Ingredients
- extra virgin olive oil
- 1 yellow onion chopped
- ½ green pepper cored and chopped (about ½ cup chopped green pepper)
- ½ red pepper cored and chopped (about ½ cup chopped red pepper)
- 4 garlic minced, cloves
- salt
- black pepper
- 2 tomatoes chopped, ripe
- ½ teaspoon cumin
- ½ tsp smoked paprika
- ½ tsp red pepper flakes I used Aleppo pepper, more to your liking
- 1 cup white wine dry
- 1 ½ cup water
- 3 pounds littleneck clams
- 1 green onion trimmed and chopped (both white and green parts)
- 1/3 cup parsley chopped, fresh
Instructions
- Sort through clams and discard any already open ones that won't close.
- Prepare three large bowls, fill two of them with cool water and add a good amount of salt to each (1/3 cup of salt to 1 gallon of water). Fill the third bowl with water but NO salt this time.
- Clean the clams. Put the clams in the first bowl of cool salted water and set them aside for 20 minutes or so. Transfer the clams to the second bowl, making sure to discard any clams that are open ( and, of course, discard the dirty water from the first bowl). Set aside for another 20 minutes or so. Using a small brush, scrub the clams clean and transfer them to the last bowl of unsalted water. Allow them another 20 minutes or so. Transfer the clean clams to a tray and cover with a damp towel. (It helps to add some ice to the water bowls to keep them cool water; alternatively, you can place the bowls in the fridge) (see notes for a shortcut)
- Make the white wine broth. In a large Dutch oven heat ¼ cup extra virgin olive oil over medium heat until shimmering but not smoking. Add the onions, peppers, and garlic. Season with kosher salt and pepper and cook for 5 minutes or so, tossing regularly and making sure the garlic does not burn. (See note, if you want to add Spanish choriz)
- Stir in the tomatoes and add the cumin, paprika and red pepper flakes (or Aleppo pepper). Pour in the white wine and water. Raise the heat to bring the liquid to a gentle boil. Cook for a few minutes until the tomatoes soften a bit (about 5 to 7 minutes). Add another pinch of salt, if needed.
- Steam the clams in the white wine sauce. Lower the heat back to medium and add the clams. Cover with a lid and cook until the majority of the clams are open (anywhere from 7 to 10 minutes) Discard any clams that are still closed.
- Turn the heat off. Add the green onion and parsley.
- Serve immediately in bowls with a side of your favorite crusty bread.
Notes
- If short on time, thoroughly scrub clams after one saltwater soak instead of multiple soaks, then proceed to cooking.
- Do not overcook clams; they’re done when most have opened to retain tenderness.
- Adding thinly sliced Spanish chorizo browned before vegetables adds a smoky depth.
- Leftover cooked clams keep well refrigerated in a sealed container for up to 4 days and reheat gently before serving.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4people
Amount Per Serving
Calories 1412 kcal
% Daily Value*
| Calories | 141.2kcal | 7% |
| Carbohydrates | 11.8g | 4% |
| Protein | 9.2g | 18% |
| Saturated Fat | 0.3g | 2% |
| Sodium | 327.8mg | 14% |
| Potassium | 349.1mg | 7% |
| Fiber | 2.3g | 9% |
| Vitamin A | 1834.5IU | 37% |
| Vitamin C | 49.6mg | 55% |
| Calcium | 52.8mg | 5% |
| Iron | 1.9mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
You'll Also Love
