By Grocery List Plus Editorial Staff | Published on June 14, 2026
Serves 2
189 cal · 25 min
Steamed Clams with Garlic and White Wine
Recipe GLPRf2f70de4dcc2e8
Fresh clams steamed in a savory broth of white wine, garlic, tomato, and water, finished with fresh parsley. This light, flavorful dish celebrates the natural sweetness of the seafood and is ready in under 30 minutes.
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Ingredients
2 dozen fresh clams, scrubbed and rinsed
2 teaspoons olive oil
2 cloves garlic, finely chopped
1 cup dry white wine
1 cup water or clam juice
Salt to taste
Black pepper to taste
1 tomato, finely diced
Fresh parsley leaves for garnish
Directions
Heat olive oil in a large pot or deep skillet over medium-high heat. Once shimmering, add the chopped garlic and sauté for about 30 seconds until fragrant, being careful not to brown it.
Pour in the white wine and water (or clam juice), then bring to a boil. Add the diced tomato and season with salt and pepper to taste.
Add the scrubbed clams to the pot, cover with a lid, and steam for 8–12 minutes until the clams have opened. Discard any that remain closed after cooking.
Transfer the clams and broth to a serving bowl or divide between two bowls. Garnish generously with fresh parsley and serve immediately with crusty bread if desired.
Comments
Clams are reliable at Publix and Food Lion but pricey—expect $15–$20 per serving for quality littlenecks or topnecks, which drives most of the cost. The stated 25 minutes ignores purging time (crucial for sand; budget an extra 30–45 minutes if you're starting from a wet pile) and assumes you're nearby a fishmonger who stocks live clams regularly; not every Harris Teeter or Walmart carries them fresh. This is a same-night, high-attention dish—clams open in minutes and close if overcooked, and leftovers don't reheat well—so it rewards a weeknight where you're cooking for two and timing matters. A strong choice for a date night or special dinner where cost and fussiness are accepted, but not the meal to plan around a busy evening.
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