Steamed Clams With Spring Herbs

By Melissa Clark

Steamed Clams With Spring Herbs
Andrew Scrivani for The New York Times
Total Time
25 minutes
Rating
5(601)
Comments
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A pot full of garlicky steamed clams needs nothing more than some crusty bread – or even just a spoon – to accompany it. In this version, tarragon and chives add a bracing freshness to the clams while lime juice and zest brighten things up. Take your time when cleaning the clams; they need a good scrubbing under running water to remove all the sand and grit. If you do find grit in the sauce after cooking, either strain it through a sieve lined with a dish towel, or let it settle to the bottom of the pot and spoon the sauce off the top. This recipe also works with mussels if you add ¼ cup water to the pot along with the shellfish.

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Ingredients

Yield:2 servings
  • 1tablespoon extra-virgin olive oil
  • 2garlic cloves, thinly sliced
  • 2tablespoons chopped fresh tarragon
  • 2½pounds littleneck clams (about 30 clams), scrubbed
  • ¼cup minced chives
  • Grated zest of 1 lime
  • Pinch red pepper flakes
  • 2tablespoons unsalted butter
  • 1½tablespoons lime juice
Ingredient Substitution Guide
Nutritional analysis per serving (2 servings)

375 calories; 21 grams fat; 9 grams saturated fat; 0 grams trans fat; 9 grams monounsaturated fat; 2 grams polyunsaturated fat; 15 grams carbohydrates; 1 gram dietary fiber; 1 gram sugars; 33 grams protein; 1312 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    In a medium pot or large straight-sided skillet with a lid, warm oil over medium heat. Add garlic and tarragon. Cook until garlic is slightly softened, about 2 minutes.

  2. Step 2

    Stir in clams and cover pot. Cook until clams open, 5 to 10 minutes. Use a slotted spoon or tongs to remove clams from pot, dividing them between 2 serving bowls. (Discard any clams that don’t open.)

  3. Step 3

    Stir chives, lime zest and red pepper flakes into the pan sauce and let cook for 20 seconds. Stir in butter and lime juice, whisking until butter melts and sauce thickens slightly.

  4. Step 4

    Spoon pan juices over clams. Serve immediately.

Ratings

5 out of 5
601 user ratings
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Comments

Will Hoover

If you have access to seawater (or bay water that connects to the ocean), then get a bucket of it, place all your clams in it, and pour in some corn meal. The clammies love the cornmeal, and suck it in like crazy, eliminating any sand that may be in their gut, while also stuffing them with cornmeal. Delicious, no matter what you do with the clammies!

tdalec

I have made this several times before with mussels. Today there were no mussels to be had, even for ready money, so I used clams. Where I live clams cost three times as much per pound than mussels. Not worth it. The fabulous flavor of this dish is in the sauce. And note that clams put much more salt into the sauce than mussels do. Be sure to add a quarter cup of white wine to the steaming and to have lots of crusty for sopping.

Michael

I switched out the tarragon for oregano, and chives for green onions, and added some white wine to increase the steam factor. These were amazing, and the best recipe for steamed clams I've had.

CC

Oregano for tarragon Scallions for chives Lemons for limes Add wine if no kids

David B

When I make this I only use one fat. Why start in oil and add butter later - muddles the flavours. In the pursuit of simplicity I fry the garlic and tarragon softly in butter and add more at the end. I also add a splash of white wine and reduce it before adding the clams. A crisp and minerally Italian, Spanish or Portuguese white works well to cook with and drink with this dish. If desperate I might use and drink a SB.

Laura

Longtime clam lover, first time clam cooker. Followed the recipe as written, plus added a splash of wine to liquid after removing clams (also used fresh parsley instead of tarragon because I didn’t have any). I read many of the comments, and I did not put any liquid into the pot with the clams, and there was plenty of broth when they were done.

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