Garlicky Steamed Clams

These Garlicky Steamed Clams make a quick and easy appetizer that feels elegant. In this recipe, fresh clams are steamed in a simple white wine broth scented with garlic, lemon, and parsley. If you don’t have a fresh lemon, substitute 2–3 generous tablespoons bottled lemon juice instead. Vegetable broth may be substituted for the chicken broth, if desired.

Serves: 4Hands-on: 5 minutesTotal: 25 minutesDifficulty: Easy

Serves: 4


  • 1 tsp. olive oil
  • 1 small onion, peeled and chopped
  • 6 cloves garlic, minced
  • 4 Tbsp. dry white wine
  • 1 cup chicken broth
  • 2 medium lemons
  • ¼ cup chopped fresh parsley
  • ½ tsp. freshly ground black pepper
  • 2 dozen small fresh clams, scrubbed


  • Heat oil in a large sauté pan over medium heat. Add onion and garlic and cook, stirring, 3 minutes. Add wine and stir 1 minute; then add broth, juice from 1 lemon, parsley, and pepper.
  • Add clams to the pan and stir well to coat. Cover the pan and steam until clams open, roughly 7–10 minutes.
  • Uncover pan and discard any unopened clams. Serve immediately with remaining broth and wedges of the remaining lemon.