In this simple steamed clams recipe without wine, clams are cooked in a garlicky broth then finished with a little lemon, parsley, and ghee. They make a perfect summer appetizer or protein base for a complete meal.
In hindsight, I now realize that all of my family’s summer gatherings were really just excuses to eat clams.
Sure, they may have been held under guises such as “Fourth of July” or “Aunt Helen’s Birthday,” but we all knew the real reason why we had assembled: to consume as many mollusks as possible before our spleens exploded.
It was of the utmost importance that we’d purchase the same amount of clams no matter how many people were actually showing up to the party. Less attendees just meant more clams for us.
CUT TO:
INT. SEAFOOD MARKET – DAY
FISH MONGER: Wow, 16 bushels…are you hosting a clam bake for the 101st Airborne?
MY DAD: Nope! Just cooking for the six of us tonight!
Without fail, the night would devolve into a contest to see who could be the first person to eat their bodyweight in clams. It usually ended up being a tie between my little sister and grandfather (we miss you Grandpop).
Afterwards, our bellies bloated with dozens upon dozens of Littlenecks, we would flop into my parent’s aboveground pool to wash away the Saltine crumbs from our buttery little faces.
So anyway, I really like clams.
While my favorite way to prepare them is just like we did at family barbecues—grilled with a side of melted butter—I’m more than happy to cook them any other way possible.
Recipe Ingredients
For this recipe you’ll need:
- littleneck clams: I’m a big fan of littlenecks because they cook up fast and tender. Cherrystones or steamers work just as well.
- garlic
- shallot
- low-sodium chicken stock
- extra virgin olive oil
- white wine vinegar
- ghee: ghee keeps this recipe Whole30 compliant, but you can also substitute with grass-fed butter
- fresh parsley
- red pepper flakes
- lemon juice
How to Make Steamed Clams without Wine
Start by rinsing and scrubbing the clams if necessary. Be sure to discard any clams that are fully open or have broken shells. This means the clams are no longer alive, and that is no bueno.
Then place the clams in a bowl of ice water for at soak them for at least an hour. This will help remove and sand and grit in the clams.
When you’re ready to steam, heat a couple tablespoons of olive oil in a large dutch oven or heavy bottomed pot.
Add the minced garlic and shallot to the pot and cook it for a few minutes until the shallot is translucent.
Pour in a cup of chicken broth and one tablespoon white wine vinegar. Add a 1/4 teaspoon red pepper flakes, then bring the stock to a low boil.
Reduce the heat to low, then simmer everything for 4-5 minutes.
Drain the clams, then add them to the pot and tightly cover it. Steam the clams for 5-6 minutes until the clams have opened.
Discard any clams that haven’t opened,
Remove the pot from heat, then stir in a couple tablespoons of ghee, chopped fresh parsley, and fresh lemon juice.
Serving Suggestions
While these steamed clams are great on their own, I like to serve the clams with some roasted spaghetti squash to make it one complete, tasty, Whole30-compliant meal.
Simply place the clams on the roasted spaghetti squash and spoon the broth on top. Enjoy!
More Seafood Recipes
- Fisherman’s Eggs
- Slow Roasted Salmon with Horseradish Dill Sauce
- Shrimp Stir-Fry with Cabbage and Parsnips
- Crab Stuffed Portobello Mushrooms
Wine-free Steamed Clams (Whole30, Paleo, Keto)
Ingredients
- 2 dozen littleneck clams
- 2 tablespoons extra virgin olive oil
- 6 cloves garlic minced
- 1 shallot minced
- 1 cup low sodium chicken stock Whole30 compliant
- 1 tablespoon white wine vinegar
- 1/4 teaspoon red pepper flakes
- 2 tablespoons ghee or grass-fed butter
- 1/3 cup fresh parsley chopped
- 2 teaspoons fresh lemon juice
Instructions
- Scrub and rinse the clams, discarding any that are fully open or have broken shells. Place the clams in a large bowl of ice water and soak for at least 1 hour to remove and sand and grit.
- Heat the olive oil in a large, heavy bottomed pot over medium high heat. Add the garlic and shallot and sauté until tender, about 3-4 minutes.
- Pour in the chicken stock and vinegar and add the red pepper flakes. Bring the broth to a low boil, then reduce the heat to low and simmer for 5 minutes.
- Drain the clams, then add them to the pot. Tightly cover and steam for 5-6 minutes until the clams have fully opened. Discard any clams that remain closed.
- Remove the pot from heat, then stir in the ghee, parsley, and lemon juice. Enjoy!
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