Mediterranean-Style Steamed Clams Recipe

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4.9 from 82 votes

This Mediterranean-style steamed clams recipe involves cleaning littleneck clams through a series of saltwater soaks and scrubbing to remove sand, then cooking them in a flavorful broth of olive oil, garlic, onions, bell peppers, tomatoes, and spices with white wine. The result is tender clams complemented by a mildly spiced, aromatic broth.

Prep Time

30 mins

Cook Time

20 mins

Soaking Time

1 hr

Servings: 4 people

Calories: 1412 kcal

Course: Main Course

Cuisine: Mediterranean

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

Cup of Yum

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

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%)

Nutrition Facts

Serving: 4 people

Amount Per Serving

Calories 1412

% 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.