Get ready to elevate your seafood game with our White Wine Steamed Manila Clams recipe! These tender clams are delicately steamed in a luxurious white wine butter garlic sauce, then garnished with fresh green onions for a burst of flavor. If you’re craving a dish that’s both effortless to make and bursting with deliciousness, look no further then this recipe!
Table of Contents
Why I Love This Recipe
What makes this recipe truly irresistible is its simplicity combined with mouthwatering flavors! Our White Wine Steamed Manila Clams effortlessly blend the delicate sweetness of live manila clams with the rich creaminess of a white wine garlic sauce, all elevated with Asian-inspired flavors!
Similar to our popular Japanese Steamed Clams recipe, it’s a breeze to whip up – just add the clams to a pot with the specially crafted broth, steam until they open, and voila! The result? A creamy, buttery, briny delight that’s perfect as a main dish. So why wait? Dive into this seafood dish now and treat yourself to a taste sensation like no other!
- Manila Clams – live clams found in Asian, Japanese or seafood markets. Littleneck clams work well too.
- Green Onion – finely chopped green onion scallions.
- Garlic– freshly grated garlic.
- White Wine – dry white wine.
- Butter – salted or unsalted.
- Soy Sauce – low-sodium Soy Sauce preferred. Can also use tamari for gluten-free.
- Black Pepper – ground.
- Spicy Pepper Flakes – optional to add red pepper flakes.
- Lemon – optional fresh lemon juice.
Additional Flavoring Add Ins
For an enhanced briny taste, consider adding 2-3 tablespoons of store-bought bottled Clam Juice into the broth.
Step 1 Add butter and minced garlic in a pot and cook on medium heat until butter is melted.
Step 2 Add white wine, soy sauce, and black pepper, boil for 2 minutes.
Step 3 Add clams, cover, and steam for 2-4 minutes until they open.
Step 4 Transfer clams with sauce, top with chopped green onions.
Pair our White Wine Steamed Manila Clams with other Asian-inspired seafood delights like Dynamite Seafood Shrimp or Seared Butter Scallops. For sides, add Garlic Butter Enoki Mushrooms and a Vongole Clam Pasta for your main dish. Don’t forget to serve a comforting bowl of Clam Miso Soup to complete the meal.
Frequently Asked Questions
Do I need to purge the clams before cooking them?
Yes, but most store-bought live clams will already have been purged at the market. If you are using wild-caught clams, you will have to purge them following proper purging methods
How do I know if the clams are fresh?
To check if clams are fresh, ensure the shells are tightly closed or close when tapped. They should emit a fresh, briny smell. Avoid clams with cracked or damaged shells.
What wines to use for steaming clams?
Choose dry white wine like Chardonnay, Pinot Gris/Pinot Grigio or Dry White Blend. Avoid dessert white wines like sweet Riesling, Moscato, or any kind of sparkling wine.
To store any leftover, place them in an airtight container and refrigerate. They will stay fresh for up to 2-3 days.
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Watch How To Make It
White Wine Steamed Manila Clams
- Gather all the ingredients.
- In the meantime, finely chop garlic into thin slices and set aside.
- Finely chop green onions and set aside.
- In a stove top pot, add garlic and butter on high heat. Mix around the butter until completed melted.
- Next add white wine, soy sauce and black pepper. Bring broth to boil. Once boiling, reduce heat to medium and cook for 2 minutes uncovered.
- After 2 minutes, add clams and cover. Cook until all the shells open up, about 2-4 minutes.
- Sprinkle in chopped green onions, optional red pepper flakes and lemon juice and transfer clams to serving bowl along with the broth. Note – if some clams do not open during the cooking process, discard.