Steamed Clams With Garlic Toasts

Elegant and easy steamed clams, all from the comfort of your kitchen.

Steamed Clams with Garlic Toast
Photo: Caitlin Bensel
Hands On Time:
25 mins
Total Time:
25 mins

Steamed clams are the type of dish that seems impossible to make at home, and yet, they're not just easy to do, but quick. The key is getting fresh little neck clams the day you're ready to cook from your local fishmonger or the counter at your grocery store. Scrub them well, and then get going with the sauce. In the case of this recipe, you'll make a rich white wine broth infused with garlic, shallots, and anchovies. These will perfume the clams as they steam open, making every bite rich and flavorful. All that's left is to pair the bowls with generous amounts of garlic toast for sopping up the delicious sauce. Serve with white wine or light beers.


  • 5 cloves garlic

  • 3 tablespoons olive oil, divided

  • 2 shallots, finely chopped (½ cup)

  • 3 drained anchovy fillets (from a 4.25-oz. jar), finely chopped

  • 1 ½ teaspoons kosher salt, divided

  • ¾ cup (6 oz.) dry white wine

  • 3 pounds littleneck clams, scrubbed

  • ¼ cup finely chopped fresh flat-leaf parsley

  • 2 tablespoons fresh lemon juice (from 1 lemon)

  • 4 slices sourdough bread


  1. Thinly slice 4 garlic cloves; halve remaining clove. Heat 2 tablespoons oil in a large pot over medium-high. Add shallots and thinly sliced garlic; cook, stirring occasionally, until shallots start to soften and garlic is golden, about 4 minutes. Add anchovies and 1¼ teaspoons salt; cook, stirring constantly, until anchovies have melted into shallot mixture, 1 to 2 minutes.

  2. Add wine and ¾ cup water to pot; bring to a boil over medium-high. Reduce heat to medium-low and add clams. Cover pot and simmer, shaking pot occasionally, until clams just open, 7 to 9 minutes. Remove from heat. Remove and discard any shells that did not open. Stir in parsley and lemon juice.

  3. Meanwhile, preheat broiler with rack about 8 inches from heat. Arrange bread on a baking sheet and drizzle both sides with remaining 1 tablespoon oil. Broil, watching carefully, flipping once, until golden brown on both sides, 1 to 2 minutes per side. Rub both sides of toasts with reserved halved garlic clove. Season with remaining ¼ teaspoon salt. Ladle clam mixture into bowls and serve with toasts.

Nutrition Facts (per serving)

626 Calories
16g Fat
52g Carbs
59g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 626
% Daily Value *
Total Fat 16g 21%
Saturated Fat 3g 15%
Cholesterol 105mg 35%
Sodium 1411mg 61%
Total Carbohydrate 52g 19%
Dietary Fiber 2g 7%
Total Sugars 5g
Protein 59g

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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