Steamed Littleneck Clams with White Wine Sauce

Steamed Littleneck Clams with White Wine Sauce 5.00/5 (2 votes)

This is my go-to appetizer for just about any occasion. It's absolutely delicious and a great way to gather everyone in one spot - all leaning over a big bowl of clams - throwing empty shells into basket - and dipping slice after slice of bread in the amazing sauce. So much fun!

Steamed Littleneck Clams with White Wine Sauce



  • 3 pounds littleneck clams, or mussels
  • 2 tablespoons butter
  • 2 tablespoons olive oil
  • 2-3 shallot, minced
  • 3-4 cloves garlic, pressed
  • 1 tablespoon fresh tarragon, or 1t dried
  • 1 cup dry white wine
  • 1 teaspoon kosher salt
  • 1/2 teaspoon pepper
  • 1/2 teaspoon red pepper flakes
  • 1/3 cup fresh parsley, chopped
  • 1/4 cup heavy cream
  • 1 loaf sourdough bread


  1. Discard any clams that have already opened. Rinse and drain the remaining and remove the ‘beard’ if there is one (anything that’s sticking out from the closed shell).
  2. Place butter and oil in a large stock pot. Heat over medium high heat until it starts to bubble and add shallots.
  3. Cook the shallots 2-3 minutes or until they start to become translucent. Add garlic and cook for just a minute or two, taking care not to let the garlic brown.
  4. Immediately add the tarragon, wine, salt, pepper, red pepper, and parsley. Bring to a boil, reduce to simmer, and let simmer for about 5 minutes.
  5. Bring the wine sauce back to a boil.
  6. Add the clams, reduce the heat to a simmer, cover the pot, give the mussels a good shake,
  7. Let the clams simmer for about 8-10 minutes.
  8. Remove the clams from the pot and place in a large bowl.
  9. Add cream to the sauce and let simmer for a couple of minutes.
  10. Pour the sauce over the clams and serve with bread for dipping.

Nutritional Information

Per Serving: Calories 318 Fat 12 Sat Fat 4 Sodium 974 Carbs 23 Sugars 1 Fiber 1 Protein 23.


KID NOTE: My two oldest love these clams. The youngest won’t even try them.

VEGETARIAN TIP: Skip the clams and add thickly sliced portabella mushrooms to the shallots and garlic. Serve the mushrooms on slices of bread.

GLUTEN MODIFICATIONS: Serve without bread.

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