Easy Mediterranean Steamed Clams in White Wine Broth (Print version)

Tender littleneck clams steamed in a garlicky white wine broth with tomatoes, olives, capers, lemon, and fresh parsley.

# Ingredients:

For the clams

01 - 3 lb (1.4 kg) littleneck clams
02 - Cold water and kosher salt, for soaking

For the white wine broth

03 - 3 tablespoons extra virgin olive oil
04 - 1 large shallot, finely chopped
05 - 5 garlic cloves, thinly sliced
06 - 1/2 teaspoon dried oregano
07 - 1/4 teaspoon red pepper flakes, plus more to taste
08 - 1 pint (300 g) cherry tomatoes, halved
09 - 1/3 cup (45 g) pitted Kalamata olives, halved
10 - 2 tablespoons drained capers
11 - 1 cup (240 ml) dry white wine
12 - 1/2 cup (120 ml) seafood stock, clam juice, or water
13 - 1/2 teaspoon black pepper

For finishing

14 - 1 lemon, half juiced and half cut into wedges
15 - 1/3 cup chopped fresh parsley
16 - Kosher salt, only if needed

# Instructions:

01 - Place the clams in a large bowl of cold salted water for 30 minutes. Lift them out of the water, scrub the shells under cool running water, and discard cracked clams or open clams that do not close when tapped.
02 - Heat the olive oil in a wide Dutch oven or deep skillet over medium heat. Add the shallot and cook for 3-4 minutes until softened. Add the garlic, oregano, and red pepper flakes and cook for 45 seconds.
03 - Stir in the tomatoes, olives, capers, white wine, stock, and black pepper. Bring to a lively simmer and cook for 4-5 minutes, until the tomatoes begin to soften and release juice.
04 - Add the cleaned clams to the pot and cover tightly. Steam over medium-high heat for 6-9 minutes, shaking the pot once or twice, until most of the shells open.
05 - Discard any clams that remain closed. Stir in lemon juice and parsley, then taste the broth and add salt only if needed. Serve hot with lemon wedges.

# Good to know:

01 - Use live clams the day you buy them for the cleanest flavor.
02 - Serve immediately after steaming so the clam meat stays tender.
03 - The broth can be spooned over rice, pasta, or gluten-free bread.

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