Steamed Clams are just about the easiest thing in the world to make. Fresh clams with a garlicky and herby brine is perfect as an appetizer to share with friends on a beautiful summer day.
I don’t know what has gotten into me lately, but I’ve been desperately craving steamed clams. I’m assuming it’s the weather… the last couple of weeks have been sunny and breezy with zero humidity. The weather takes me back to a trip out to Montauk last summer where I had steamed clams for the first time, and god were they good! The bivalves were steamed in a herby, buttery, white wine broth and then served with fresh bread to soak up the broth.
This steamed clam recipe comes together really quickly and is pretty inexpensive. I purchased about 4 dozen little neck clams for about $15.00 from a local fish market. Lakeland actually has a really great fish market off of Memorial Blvd, which is where I got the clams for this recipe! They have a ton of variety and everything is really fresh.
Because of my crazy seafood cravings, I did a little recipe research and here is what I came up with!
Steam Clams with Garlic, Herbs, and Lime
- 4 dozen Little Neck Clams ,scrubbed
- 2 tbsp Olive Oil
- 2 garlic cloves ,minced
- 3 tbsp tarragon
- 1/4 cup white wine ,dry
- Finely grated zest of 1 Lime
- 1/3 cup green onions ,minced
- 3 tbsp butter ,unsalted
- 1 tbsp lime juice
In a large pot or straight sided skillet, warm olive oil over medium heat. Add garlic and tarragon and cook until the garlic is tender and fragrant. Add the white wine and allow to reduce, stirring frequently. ~ About 3-5 mins. Stir in clams and cover the pot. Cook clams for about 10 mins or until the clams open.
Using tongs, divide the clams between 4 bowls. Discard clams that do not open. Stir in green onions and lime zest into the sauce. Add butter and lime juice, stirring until butter melts. Spoon the pan juices over the clams. Serve immediately.