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


  • 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


  • 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.