This Buttery Garlic French Steamed Clams recipe is an elegant dish perfect for seafood lovers. With fresh clams steamed in a flavorful broth of white wine, garlic, and herbs, it’s rich, aromatic, and ideal for any occasion. A simple yet sophisticated way to bring French coastal flavors to your table.
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Why You’ll Love This Recipe:
This recipe combines sophistication, simplicity, and incredible flavors, making it a go-to dish for any occasion. It’s the kind of meal that turns a simple evening into something memorable:
- Elegance Made Simple: This recipe delivers restaurant-quality results with minimal effort. The presentation of clams in their flavorful broth is naturally elegant, perfect for impressing guests or treating yourself to a special meal.
- Layers of Flavor: The combination of butter, garlic, shallots, wine, and herbs creates a rich, aromatic broth that enhances the clams’ natural briny sweetness. Every bite is packed with complementary flavors.
- Perfect for Dipping: The broth is just as much a star as the clams themselves. The rich, savory liquid begs for crusty bread to soak up every last drop, creating an interactive and satisfying dining experience.
Ingredients:

Each ingredient is thoughtfully included to create a balanced, flavorful, and elegant dish. Substitutions can work, but staying close to the original ingredients ensures an authentic experience.
- Clams: Clams are the star of the dish and can be found at your local grocery store. Their natural juices infuse the broth with briny, oceanic flavors, making the dish fresh and flavorful.
- Unsalted Butter: Butter adds richness and a silky texture to the broth, enhancing its flavor. Olive oil or vegan butter can be used for a dairy-free or lighter option.
- Olive Oil: live oil provides a light, fruity base for sautéing the aromatics, complementing the Mediterranean flavors. Avocado oil or grapeseed oil can work if olive oil isn’t available, though the flavor profile may differ slightly.
- Garlic: Garlic is a key aromatic that adds depth and a warm, savory note to the broth.
- Shallot or Onion: Adds a subtle, sweet flavor.
- White Wine: The acidity of the wine balances the richness of the butter and enhances the clams’ briny flavors. Your favorite white whine is preferred, but today I used cooking white wine since it was all I had on hand. Use chicken or fish stock with a splash of white wine vinegar or lemon juice for a non-alcoholic version.
- Chicken or Fish Stock: Stock adds savory depth to the broth and complements the natural juices from the clams. Vegetable stock or water with a pinch of salt can be used, though the flavor will be less robust.
- Crushed Red Pepper Flakes: Adds a hint of heat to balance the richness of the broth, giving it a subtle kick.
- Fresh Parsley: Parsley adds freshness and a pop of color to the dish, enhancing the overall presentation.
- Fresh Thyme: Thyme infuses the broth with earthy, herbal notes that pair beautifully with seafood.
- Salt and Pepper: These seasonings enhance all the flavors in the dish, ensuring the broth and clams are perfectly balanced. Sea salt or kosher salt works best, and you can adjust the pepper for desired heat.
- Lemon Wedges: Lemon juice brightens the flavors of the dish and balances the richness of the broth.
How To Make French Steamed Clams:
- Rinse the clams under cold running water to remove sand and grit. Discard any clams that are cracked or don’t close when tapped.
- Place the cleaned clams in a bowl of cold salted water for 20–30 minutes to help them release any remaining sand.
- Drain and rinse the clams again before cooking.


- In a large, deep skillet or pot with a lid, heat the olive oil and butter over medium heat.
- Add the minced garlic and chopped shallot. Sauté for 2–3 minutes until fragrant and softened, but not browned.
- Pour in the white wine and chicken or fish stock. Stir to combine.
- Add the fresh thyme and crushed red pepper flakes (if using). Season lightly with salt and pepper.
- Bring the mixture to a simmer.
- Add the clams to the pot, spreading them out evenly.
- Cover with a lid and increase the heat to medium-high.
- Steam for 6–8 minutes, shaking the pot occasionally, until the clams open. Discard any clams that remain closed.


- Remove the pot from the heat and sprinkle the chopped parsley over the clams.
- Taste the broth and adjust seasoning with additional salt or pepper, if needed.
- Transfer the clams and broth to a large serving bowl.
- Garnish with lemon wedges for squeezing over the clams.
- Serve immediately with crusty French bread for dipping into the flavorful broth.

What Type of Clams Work Best For This Recipe:
For this recipe, the best types of clams to use are:
- Littleneck Clams: Littlenecks are small, tender, and mildly briny, making them ideal for steaming. Their smaller size ensures they cook quickly and evenly. Their flavor profile is sweet and delicate, they won’t overpower the broth but add a subtle seafood flavor.
- Manila Clams: Manila clams are slightly smaller than littlenecks and have a naturally tender texture. They open easily when steamed and release a flavorful, briny liquid into the broth. Their flavor profile is sweet buttery, they’re perfect for recipes where the broth is just as important as the clams.
- Cherrystone Clams: Larger than littlenecks, cherrystone clams are meaty and flavorful. They’re a good choice if you want a heartier clam, but may take slightly longer to cook. Their flavor profile is rich and briny, with a firmer texture compared to littlenecks.
- Clam Alternatives: If fresh clams are unavailable, mussels can be a great substitute. They steam similarly and absorb the flavorful broth just as well.
Tips for Choosing Clams:
- Freshness is Key: Always choose live clams that close when tapped. Avoid clams with cracked or broken shells.
- Regional Variations: Depending on where you live, local clam varieties (e.g., Venus clams, surf clams) may also work well.
- Size Consideration: Smaller clams are generally more tender and ideal for steaming recipes like this one.

What to Serve With Clams:
Fresh Steamed Clams pair beautifully with a variety of sides, drinks, and accompaniments to create a complete, satisfying meal. Here are some great options:
SIDES:
- Crusty Bread: Essential for soaking up the flavorful broth. A French baguette or sourdough loaf works perfectly.
- Simple Green Salad: A light salad with mixed greens, arugula, or spinach dressed in a lemon vinaigrette adds freshness and balances the richness of the clams.
- Roasted Vegetables: Oven-roasted asparagus, carrots, or zucchini seasoned with olive oil and herbs complement the clams without overpowering them.
- Pasta: Pair the clams with linguine or angel hair pasta tossed with olive oil, garlic, and parsley for a heartier meal. I enjoy steamed clams over spaghetti squash.
DRINKS:
- Dry White Wine: A glass of Sauvignon Blanc, Pinot Grigio, or Chardonnay echoes the flavors in the broth and complements the seafood.
- Rosé Wine: A light, dry rosé adds a refreshing, fruity note to the meal.
- Sparkling Water with Lemon: For a non-alcoholic option, sparkling water with a squeeze of lemon cleanses the palate between bites.

Buttery Garlic French Steamed Clams
Ingredients
- 2 pounds fresh clams cleaned and scrubbed
- 2 tablespoons unsalted butter
- 2 tablespoons olive oil
- 4 cloves garlic minced
- 1 medium shallot or small onion finely chopped
- 1/2 cup dry white wine e.g., Sauvignon Blanc or Pinot Grigio
- 1/2 cup chicken or fish stock
- 1/4 teaspoon crushed red pepper flakes optional, for heat
- 2 tablespoons fresh parsley finely chopped
- 1 tablespoon fresh thyme leaves or 1 teaspoon dried thyme
- Salt and freshly ground black pepper to taste
- Lemon wedges for serving
Instructions
- Rinse the clams under cold running water to remove sand and grit. Discard any clams that are cracked or don’t close when tapped.
- Place the cleaned clams in a bowl of cold salted water for 20–30 minutes to help them release any remaining sand.
- Drain and rinse the clams again before cooking.
- In a large, deep skillet or pot with a lid, heat the olive oil and butter over medium heat.
- Add the minced garlic and chopped shallot. Sauté for 2–3 minutes until fragrant and softened, but not browned.
- Pour in the white wine and chicken or fish stock. Stir to combine.
- Add the fresh thyme and crushed red pepper flakes (if using). Season lightly with salt and pepper.
- Bring the mixture to a simmer.
- Add the clams to the pot, spreading them out evenly.
- Cover with a lid and increase the heat to medium-high.
- Steam for 6–8 minutes, shaking the pot occasionally, until the clams open. Discard any clams that remain closed.
- Remove the pot from the heat and sprinkle the chopped parsley over the clams.
- Taste the broth and adjust seasoning with additional salt or pepper, if needed.
- Transfer the clams and broth to a large serving bowl.
- Garnish with lemon wedges for squeezing over the clams.
- Serve immediately with crusty French bread for dipping into the flavorful broth.
I hope you enjoy this recipe as much as I do! For more delicious recipes, visit the recipes tab. Please comment below with any feedback or questions you may have, and don’t forget to share your creations with me on social media – I’d love to see how you make your homemade praline pecans turn out!
Bon appétit!