Mediterranean-Style Steamed Clams

Mediterranean-style steamed clams cooked in a white wine and vegetable broth with garlic, peppers, tomatoes, and aromatic spices. This easy seafood recipe is perfect for dinner or entertaining.

Ingredients

• ¼ cup extra virgin olive oil
• 1 yellow onion, chopped
• ½ green bell pepper, cored and chopped (about ½ cup)
• ½ red bell pepper, cored and chopped (about ½ cup)
• 4 garlic cloves, minced
• Salt and black pepper, to taste
• 2 ripe tomatoes, chopped
• ½ tsp ground cumin
• ½ tsp smoked paprika
• ½ tsp red pepper flakes (or Aleppo pepper, adjust to taste)
• 1 cup dry white wine
• 1½ cups water
• 3 pounds littleneck clams
• 1 green onion, chopped (white and green parts)
• ⅓ cup fresh parsley, chopped

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Instructions

Clean the Clams

1. Discard any clams that are already open and won’t close.
2. Prepare three large bowls: fill two with cool salted water (1/3 cup salt per gallon) and one with unsalted water.
3. Soak the clams in the first salted bowl for 20 minutes. Transfer to the second salted bowl for another 20 minutes, discarding any open clams.
4. Scrub clams with a small brush and soak in the unsalted water for 20 minutes. Transfer to a tray and cover with a damp towel. (Optional: add ice to keep water cool or place bowls in the fridge for a shortcut.)

Make the White Wine Broth

5. Heat olive oil in a large Dutch oven over medium heat until shimmering. Add onion, peppers, and garlic. Season with salt and pepper, cooking for 5 minutes, stirring frequently.
6. Stir in tomatoes, cumin, paprika, and red pepper flakes. Pour in white wine and water. Bring to a gentle boil and cook 5–7 minutes until tomatoes soften. Adjust salt if needed.

Steam the Clams

7. Reduce heat to medium and add the clams. Cover and cook 7–10 minutes, or until most clams open. Discard any clams that remain closed.
8. Turn off heat. Stir in green onion and parsley.
9. Serve immediately in bowls with crusty bread to soak up the flavorful broth.

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Why You’ll Love This Recipe

• Fresh Mediterranean flavors with tender, juicy clams.
• Easy one-pot meal packed with vegetables and aromatic spices.
• Quick to prepare yet elegant enough for dinner parties.
• Perfectly balanced broth pairs beautifully with crusty bread or pasta.

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Tips

• Keep the water bowls cold when soaking clams to ensure they purge sand properly.
• Avoid overcooking clams—they cook quickly and become rubbery if left too long.
• Use a non-reactive pot (stainless steel or enameled) to prevent off flavors.
• Add a splash of extra white wine at the end for added depth.

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Variations and Substitutions

• Spicy version: Increase red pepper flakes or add diced fresh chili.
• Additional seafood: Include shrimp or mussels for a mixed seafood dish.
• Broth twist: Use seafood stock instead of water for richer flavor.
• Vegetable add-ins: Add zucchini, fennel, or cherry tomatoes.

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FAQs

Can I make this ahead of time?
It’s best served fresh, but clams can be cleaned and soaked a few hours in advance.

What if some clams don’t open?
Discard any that remain closed after cooking—they may not be safe to eat.

Can I use frozen clams?
Yes, thaw fully and rinse before cooking.

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Serving

Serve in individual bowls with the broth and a slice of crusty bread to soak up the flavorful sauce. Garnish with extra parsley for a fresh finish.

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Suggestions

• Pair with a chilled white wine like Sauvignon Blanc or Pinot Grigio.
• Serve with a side salad or grilled vegetables for a complete Mediterranean meal.
• Leftover broth makes a flavorful base for pasta or rice dishes.