Jan 3, 2014

White Wine and Garlic Steamed Clams Recipe by Jamie Purviance

Rating: 5 stars

4 Reviews

YouTube Video
Serves: 4 // Prep time: 15 minutes | Grilling time: 8 to 13 minutes | Special equipment: wok or 12-inch cast-iron skillet

Grocery List

Fresh Produce

  • .25 oz fresh Italian parsley
  • 6 garlic cloves
  • 4 shallots

Meat / Poultry / Seafood

  • 3 lb littleneck or manila clams

Oil and Spices

  • .25 tsp freshly ground black pepper


  • .25 cups unsalted butter

Wine / Beer / Spirits

  • 12 fl oz dry white wine


  • 8 slices sourdough or country bread, each about ½" thick

Special Equipment

  • 12" cast-iron skillet or wok


  • 3 pounds manila or littleneck clams
  • 4 tablespoons unsalted butter, divided
  • 1 tablespoon minced garlic
  • 1 cup thinly sliced shallots
  • 1½ cups dry white wine
  • 2 tablespoons finely chopped fresh Italian parsley leaves
  • Freshly ground black pepper
  • 8 large slices sourdough or country bread, each about ½-inch thick


  1. Scrub the clams and rinse them in four rounds of cold water to remove any sand and grit.

  2. Prepare the grill for direct cooking over medium-high heat (400° to 500°F).

  3. In a wok or 12-inch cast-iron skillet over direct medium-high heat, melt 2 tablespoons of the butter. Add the garlic and shallots and sauté until fragrant and tender, about 1 minute. Add the wine and cook for about 1 minute more. Add the clams and cook over direct medium-high heat, with the lid closed, until the clams open wide, 5 to 10 minutes, stirring every few minutes. Add the remaining 2 tablespoons butter, the parsley, and season with pepper. Toast the bread over direct heat, about 1 minute, turning once.

  4. Remove the wok from the grill, discard any unopened clams, and serve right away in bowls with the bread and pan juices.

4 Reviews

Average Rating

Rating: 5 stars

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Rating: 5 stars

Jan 3, 2014

Anthony A D

Tony DeMaria

I started digging, eating, and then when I needed money, selling fresh caught clams - - - - little ones for raw or steamed eating , and large ones for clam chowder . We would get $4 & $2 per bushel respectively (in 1952 to 1965 for about 2 hours work!!

Today three generations of our family enjoy Papa's clams white sauce linguine several times a year.

The recipe is MISSING one main ingredient - - - - - FRESH BASIL LEAVES - - - - they add a unique flavor that enhances the Subtle Clam Flavor. We encourage all to try the basil. Being Italian, we use 50;50 butter: olive oil and do add a pinch of thyme. Although chastised ( and refused) by the Chef in a 4 star restaurant in Sicily when we asked for Parmesan, we do sprinkle a bit over the steaming clams.


Type of Griller


Would you recommend this recipe? YES

Rating: 5 stars

Jan 4, 2014

Paul J

Works great with Mussels too :)>

Have used this recipe many times with Clams and "Mussels".

Type of Griller


Would you recommend this recipe? YES

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White Wine and Garlic Steamed Clams