Buttery Steamed Clams


Level: Super Easy

  • 3 tablespoons extra-virgin olive oil
  • 3 dozen cleaned and washed clams
  • 3 cloves of minced garlic
  • ½ cup of White wine and the rest of the bottle is for the chef to get tipsy!
  • 2 tablespoons butter
  • 1 teaspoon of finely chopped tarragon leaves ( you read that right, you cook with tarragon now!)
  • ½ lemon
  • 1 pint Cherry Tomatoes
  • Large handful of fresh flat-leaf parsley leaves, finely chopped


  1. In a large skillet (that has a lid), add olive oil over medium heat.
  2. Once the oil is hot and shimmering, add 3 cloves of finely chopped garlic and cook, constantly stirring until it is fragrant. Let the garlic turn a toasty brown.
  3. Add in 1 pint of cherry tomatoes, tarragon, cleaned clams, and 1/2 cup of white wine.
  4. Cover and steam until clams have opened (about 10-12 minutes) Occasionally shake skillet while steaming.
  5. Add all opened clams to a serving dish. Discard any clams that do not open.
  6. Leave the pan’s liquid over low heat, add a squeeze of lemon juice, two tablespoons of butter, and one tablespoon of finely chopped parsley. Let the liquid combine and butter melt. 2-3 minutes.
  7. Once combined, pour the broth over the clams and serve immediately with garlic bread or a grilled french baguette. Do the sauce pour-over for an audience or even your Instagram. We promise they will be impressed!

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