Mediterranean-Style Steamed Clams Recipe
Steamed clams, prepared Mediterranean-style in white wine broth with onions, garlic, bell peppers and fresh herbs. It's important to clean the clams well before you cook them. Clams will cook quickly, and they area ready when the majority have opened up. Serve with your favorite crusty bread to sop up all the goodness!
Servings: 4 people
Ingredients
- Extra virgin olive oil
- 1 yellow onion chopped
- ½ green pepper cored and chopped (about ½ cup chopped green pepper)
- ½ red pepper cored and chopped (about ½ cup chopped red pepper)
- 4 garlic cloves minced
- Salt and pepper
- 2 ripe tomatoes chopped
- ½ teaspoon cumin
- ½ tsp smoked paprika
- ½ tsp red pepper flakes I used Aleppo pepper, more to your liking
- 1 cup dry white wine
- 1 ½ cup water
- 3 pounds littleneck clams
- 1 green onion trimmed and chopped (both white and green parts)
- 1/3 cup chopped fresh parsley
Instructions
- Sort through clams and discard any already open ones that won't close.
- Prepare three large bowls, fill two of them with cool water and add a good amount of salt to each (1/3 cup of salt to 1 gallon of water). Fill the third bowl with water but NO salt this time.
- Clean the clams. Put the clams in the first bowl of cool salted water and set them aside for 20 minutes or so. Transfer the clams to the second bowl, making sure to discard any clams that are open ( and, of course, discard the dirty water from the first bowl). Set aside for another 20 minutes or so. Using a small brush, scrub the clams clean and transfer them to the last bowl of unsalted water. Allow them another 20 minutes or so. Transfer the clean clams to a tray and cover with a damp towel. (It helps to add some ice to the water bowls to keep them cool water; alternatively, you can place the bowls in the fridge) (see notes for a shortcut)
- Make the white wine broth. In a large Dutch oven heat ¼ cup extra virgin olive oil over medium heat until shimmering but not smoking. Add the onions, peppers, and garlic. Season with kosher salt and pepper and cook for 5 minutes or so, tossing regularly and making sure the garlic does not burn. (See note, if you want to add Spanish choriz)
- Stir in the tomatoes and add the cumin, paprika and red pepper flakes (or Aleppo pepper). Pour in the white wine and water. Raise the heat to bring the liquid to a gentle boil. Cook for a few minutes until the tomatoes soften a bit (about 5 to 7 minutes). Add another pinch of salt, if needed.
- Steam the clams in the white wine sauce. Lower the heat back to medium and add the clams. Cover with a lid and cook until the majority of the clams are open (anywhere from 7 to 10 minutes) Discard any clams that are still closed.
- Turn the heat off. Add the green onion and parsley.
- Serve immediately in bowls with a side of your favorite crusty bread.
Video
Notes
- Shortcut for cleaning clams: If you don't have the time for soaking the clams three times, watch the clams after the first soak and give them a good scrub under cool running water. If they feel good to you at this point, you can proceed with cooking.
- Cooking Tip: Do not overcook the clams, they are ready when the majority have opened up.
- Variation with Spanish Chorizo: If you want to add something more, Spanish chorizo will work well here (a few ounces, thinly sliced). You can brown the chorizo up a bit before you add the onions, garlic and peppers (Step 4) and proceed from there.
- Leftovers & Storage: store cooked clams in the fridge in a tight-lid container for 2 to 4 days. Warm over low heat.
- Visit Our Shop to browse quality Mediterranean ingredients including extra virgin olive oils and spices used in this recipe.
Nutrition
Calories: 141.2kcal | Carbohydrates: 11.8g | Protein: 9.2g | Saturated Fat: 0.3g | Sodium: 327.8mg | Potassium: 349.1mg | Fiber: 2.3g | Vitamin A: 1834.5IU | Vitamin C: 49.6mg | Calcium: 52.8mg | Iron: 1.9mg
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