Steamed Littleneck Clams with Herbs and Butter

Clams are generally pretty salty, so there is no need to add any additional salt in this recipe.

Serves: 2Hands-on: 15 minutesTotal: 15 minutesDifficulty: Easy

Serves: 2

Ingredients

  • 16 small littleneck clams
  • ½ cup dry white wine
  • 1 Tbsp. minced shallots
  • 1 tsp. minced garlic
  • 1 tsp. chopped fresh parsley
  • 1 tsp. chopped mint
  • ¼ cup butter
  • ⅛ tsp. ground black pepper

Directions

  • Wash and scrub the clams very well under cold, running water. Heat the wine, shallots, garlic, parsley, and mint in a heavy-bottomed saucepan with a tight-fitting lid over high heat. Add the clams and cover; cook until the clams open, about 5 minutes, shaking the pan occasionally.
  • Transfer the clams to a shallow bowl and leave any clams that did not open in the pot (they may open yet). Lower the heat to medium and add the butter, 1 tablespoon at a time, until melted. Discard any clams that did not open. Pour the sauce over the clams and serve hot.

Recipe Information

Serves: 2

Ingredients

  • 16 small littleneck clams
  • ½ cup dry white wine
  • 1 Tbsp. minced shallots
  • 1 tsp. minced garlic
  • 1 tsp. chopped fresh parsley
  • 1 tsp. chopped mint
  • ¼ cup butter
  • ⅛ tsp. ground black pepper

Directions

  • Wash and scrub the clams very well under cold, running water. Heat the wine, shallots, garlic, parsley, and mint in a heavy-bottomed saucepan with a tight-fitting lid over high heat. Add the clams and cover; cook until the clams open, about 5 minutes, shaking the pan occasionally.
  • Transfer the clams to a shallow bowl and leave any clams that did not open in the pot (they may open yet). Lower the heat to medium and add the butter, 1 tablespoon at a time, until melted. Discard any clams that did not open. Pour the sauce over the clams and serve hot.

Nutrition Information

Nutrition Information
Amount per serving
Calories350
Total Fat25g
Saturated Fat15g
Cholesterol100mg
Sodium750mg
Total Carbohydrate6g
Dietary Fiber1g
Sugars1g
Protein17g