Summer Steamed Clams with Herbs Featured image


Summer Steamed Clams with Herbs Featured image

Summer Steamed Clams with Herbs

Allen Bixby
Garlicky and delicately delicious, all you need are a freshly-baked loaf of bread (or one pound of cooked linguine) and a yummy salad.
Total Time 1 hr
Course Our favorite side dish
Cuisine American
Servings 6 People
Calories 106 kcal


  • Large pot
  • Slotted spoon
  • Big serving bowl


  • 6 lbs Littleneck clams, Scrubbed well under cold water to remove sand and grit
  • Good olive oil
  • 4 cloves garlic, minced
  • ½ Cup Chopped fresh cilantro (or parsley or tarragon, add some chives if you prefer)
  • 1 - 2 Zest of lemons
  • Crushed red pepper flakes, to taste
  • 4 Tbls unsalted butter
  • 2 Lemons juice


  • In a tall, large pot, heat olive oil over medium heat. Add garlic and herbs and cook for a couple of minutes
  • Stir in clams and cover the pot. Cook until clams open, about 7-10 minutes.
  • Using a slotted spoon, remove the clams and distribute among individual serving bowls (or place in one big serving bowl, if you prefer). Discard any clams that do not open.
  • Add herbs to the cook pot, along with lemon zest and red pepper flakes. Whisk in butter and lemon juice until sauce thickens slightly.
  • Spoon sauce over clams and serve straight away.


Calories: 106kcal
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About the Author

They say that 10,00 hours working a skill makes you an expert. By that standard I qualify as an expert cook. I eschew the title Chef because I do not have formal training…but dang, do I have hands on work, with the burn and cut scars to prove it. [Read More]

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