How to Cook Clams-3 ways
Small, sweet clams are cooked in a garlicky white wine and cream sauce to create the best sauce for bread dipping. Clams always go best with sourdough (in my opinion) but they also go great on flat-breads or in lemony pasta😋 Choose your preferred cooking method and enjoy!
- 3 tablespoons butter , divided
- ¼ cup minced garlic
- ¼ cup chopped green onion
- 2 pounds baby clams
- 1 ½ cups white wine
- 2 chicken bouillon cubes with 1 ½ cups water or chicken broth
- juice of ½ lemon
- ½ cup cream or half and half
- Chopped parsley for garnish
How to Make Steamed Clams
In a large sauté pan over medium heat, melt 2 tablespoons of butter.
Add the garlic and green onion and cook for 3-5 minutes or until softened, stirring occasionally.
Add the cockles and cook for another 5 minutes. Add the white wine and bouillon cubes with water or the chicken broth.
Bring to a boil then reduce to a rolling simmer and cook until the clams open up, stirring occasionally.
Remove from the heat and stir in the lemon juice. Add the remaining tablespoon of butter and the cream and stir.
Garnish with parsley and serve immediately with sourdough bread.
Baked or Grilled Clams
- Preheat oven to 425° or prepare a grill for medium-high heat. In a small bowl, whisk butter, garlic, lemon juice, white wine, and salt to combine. (for extra flavor add horseradish and hot sauce😋)
- Divide clams between 2 large sheets of heavy-duty foil. Mold foil into a bowl shape around clams. Evenly pour butter mixture into foil pouches.
- Crimp edges of pouches together, making sure there are no holes. Place in oven or on grill and cook until clams are wide open, 15 to 17 minutes; discard any clams that are still tightly closed.
- Transfer clams to a platter. Top with herbs. Serve with lemon wedges and remaining warm butter sauce alongside.
Half Shell Raw Clams
- Using a wire-mesh glove or thick kitchen towel, hold clam in your non-dominant hand with edge of clam facing out and hinged part toward your palm. Using a straight clam knife or paring knife, work your way into seam of clam closest to hinge. Once blade of knife is in clam, firmly but gently twist knife and pry shell open. Using knife, separate top shell from bottom shell, then dislodge meat from bottom shell to ensure easy eating.
- In a small bowl, combine white wine vinegar, shallots, rice vinegar, and black pepper.
- Arrange halved clams on a plate on top of crushed ice. Serve mignonette alongside.