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Steamed Clams

Steamed Clams

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Lenny is traveling this week.  I have a busy week of work that will keep me occupied, and I have a full weekend planned.  Brunch with some lady friends, checking out the abandoned train station near us that is hosting an art exhibit  as well as a special night with MEM.  When Lenny arrives home I am going to surprise him by making one of his favorite recipes that I have not made in a while, this one for Steamed Clams.

Steamed Clams

Even though I get some “me time” when he travels, I miss having my best buddy, my partner, and my lover around.  I miss looking over from this keyboard and seeing him at his desk.  I miss teasing him about not putting the dishes in the dishwasher.  I miss middle of the day hugs.  I miss him making me laugh … all the time.  I miss him sticking his arm out during the night to keep me on my side of the bed.  I miss lazy weekend mornings laying in bed drinking coffee until 10.  Most of all, I just miss him being here, with me.  The house isn’t as warm and it is much too quiet.

Dinner for one.  Solitude.  Time to read while eating.  It can be rewarding in a weird way.  I found some pretty little clams at the market the other day.  I grabbed some leeks and fennel along with a bottle of white wine.  

When. I got home I put Angus and Julia Stone on, my newest music obsession, and poured a glass of that wine I grabbed and got to work.  I enjoyed every moment of chopping, stirring, drinking and eating .  This recipe is lovely, simple and perfect for one or even two.

Happy Sunday.

Steamed Clams


  • Most fish mongers will sell you clams that have been cleaned already.  If your clams have not been cleaned then be sure to do so or you will end up with a sandy meal.

To Clean:

  • Soak the clams in a deep bowl filled with fresh cold water and a teaspoon of ground black pepper for 20 minutes – not any longer or you will drown them.  The black pepper makes the clams spit out the sand.  
  • Once the clams have soaked us a firm clean brush to scrub off any extra sand, or other oceanic attachments.  Then rinse.

More Steamed Clam Recipes to Enjoy

Steamed Clams in White Wine, Garlic, and Butter – Savory Sweet Life

Thai Styled Steamed Clams – Rasa Malaysia

Sake Steamed Clams – Just One Cookbook

Carrot, Orange, and Sweet Potato Soup with Clams – La Tartine Gourmande

Yield: 2 servings

Steamed Clams

Steamed Clams

Steamed clams in a go-to recipe when we want something healthy but fast. Lightly seasoned with fresh fennel, garlic and leeks this easy clam recipe is perfect when served with a salad and warm bread.

Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes


  • 1 medium leek, cleaned and thinly sliced
  • 1 small fennel bulb, thinly sliced
  • 2 garlic cloves, finely minced
  • 1 lb clams
  • 1 cup water
  • 1/4 cup wine
  • 2 sprigs of fresh thyme
  • black pepper
  • olive oil


    In a large deep saucepan place the clams and 1/2 cup of cold water.
    Bring to a low simmer.
    Cover and let steam until the clams open up; about 3 - 5 minutes.
    Remove the clams from the water (clam nectar). Set both aside.
    In a frying pan over medium heat add a drizzle of olive oil. Add the leeks, garlic, and fennel.
    Cook until soft, about 5 minutes.
    Add the water (clam nectar) that the clams steamed in and the white wine to the leek mixture.
    Stir and cook over medium-low heat.
    Until slightly reduced about. 5 minutes.
    Add the clams to the broth and gently rewarm for a couple minutes.

Did you make this recipe?

Thank you for joining us at the Chez Us table. We truly love having you here.Have you made this recipe?  Please share what recipes you are enjoying from Chez Us. We would love to see and be able to share with our followers. Use the hashtag #chezuseats on your social media channels, then we can pull a chair up to your virtual table and share with our friends.

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Jeff @ Cheeseburger

Sunday 30th of September 2012

Steamed clams is one of my favorite dishes when dining out. It's about time that I learn how to cook them.

Denise Woodward

Monday 1st of October 2012

Jeff, it is so easy. Just try it out. ~ Denise

Jessica @ Portuguese Girl Cooks

Sunday 30th of September 2012

I love beautiful and simple food like this. And the crusty bread is an absolute must for dipping in the beautiful broth. Hope you have a great week!

Brian @ A Thought For Food

Sunday 30th of September 2012

Oh... I do love clams. Just this and a big piece of rustic crusty bread.

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