By Grocery List Plus Editorial Staff | Published on June 14, 2026
Serves 8
166 cal · 27 min
Steamed Littleneck Clams
Recipe GLPR9f82ecd0d5ec9b
Fresh littleneck clams steamed in a fragrant broth of beer or water with thyme and butter. A simple, elegant preparation that brings out the natural brininess of the clams. Perfect as a main course served with crusty bread for soaking up the flavorful liquid.
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Ingredients
100 littleneck clams, rinsed and scrubbed
3 sprigs fresh thyme sprigs
3 tablespoons unsalted butter
2 cups beer or water
Directions
Rinse the littleneck clams thoroughly under cold running water, scrubbing each shell with a stiff brush to remove any sand or debris. Discard any clams with cracked shells or ones that do not close when tapped.
In a large heavy-bottomed pot, combine the beer (or water) and fresh thyme sprigs. Bring the liquid to a boil over medium-high heat.
Once boiling, add the cleaned littleneck clams to the pot in a single layer if possible. Cover the pot with a tight-fitting lid.
Steam the clams for 5 to 7 minutes, shaking the pot occasionally to ensure even cooking, until the clams begin to open. Discard any clams that remain closed after cooking.
Remove the pot from heat and stir in the unsalted butter until melted and fully incorporated into the steaming liquid.
Distribute the steamed clams and broth evenly among 8 serving bowls. Serve hot, allowing guests to enjoy the clams with the flavorful broth.
Comments
Littleneck clams are reliably stocked at Harris Teeter and Food Lion seafood counters, and the rest—thyme, butter, beer—are pantry staples everywhere. At around $12 to $16 per pound for littleneck clams in Charlotte, this lands at roughly $2 to $2.50 per serving for the protein alone, a reasonable splurge for a showstopper. The 27-minute time is honest: 10 minutes to scrub and sort the clams, then 12 to 15 minutes steaming, plus a few minutes to melt butter and chop thyme. Reheats poorly (clams toughen), so plan this as a same-night, don't-delay feast; it suits a crowd dinner or date night more than a family weeknight, but the simplicity and speed make it approachable even for cooks who rarely work with shellfish.
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