White Wine Steamed Manila Clams

Get ready to elevate your seafood game with my 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 than this recipe!

Steamed Manila clams in a white wine broth topped with chopped green onions served in a white bowl with a sliver fork.

Why I Love This Recipe

What makes this recipe truly irresistible is its simplicity combined with mouthwatering flavors! My 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 my popular Japanese Steamed Clams recipe, I promise 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.

🦪 Clam Note

Manila clams are the top choice for steaming due to their natural umami flavor. Littleneck Clams are a suitable alternative. For convenience, use clams that have already been purged of sand from the store.

Steamed Manila clams in a white wine broth topped with chopped green onions served in a white bowl with a sliver fork, top down shot.


Step 1 Add butter and minced garlic in a pot and cook on medium heat until butter is melted.

Butter and garlic in a sauce pan.

Step 2 Add white wine, soy sauce, and black pepper, boil for 2 minutes.

White wine sauce in pan.

Step 3 Add clams, cover, and steam for 2-4 minutes until they open.

Manila clams being steamed.

🦪 Steaming Clam Pro Tip

Be mindful not to overcook the clams, as they can become tough and rubbery. Steam them just until they open, which typically takes 2-4 minutes.

Step 4 Transfer clams with sauce, top with chopped green onions.

White wine steamed manila clams in a saucepan.

🌶️ Garnishing Pro Tip

Enhance the flavor by garnishing with Lemon Wedges and a sprinkle of Red Pepper Flakes.

📄 Serving Note

After cooking, Discard Any Clams That Remain Closed, ensuring a safe dining experience.

Pairing Recommendations

Pair my White Wine Steamed Manila Clams with other Asian-inspired seafood delights like Dynamite Seafood Shrimp or Seared Scallops with Spicy Mayo for your side and Vongole Clam Pasta for your main dish. Don’t forget to serve a comforting bowl of Clam Miso Soup to complete the meal.

Steamed Manila clams in a white wine broth topped with chopped green onions served in a white bowl with a sliver fork.

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.

Storage Tips

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

Steamed Manila clams in a white wine broth topped with chopped green onions served in a white bowl with a sliver fork.

White Wine Steamed Manila Clams

White Wine Steamed Manila Clams is a delectable dish featuring fresh manila clams steamed in a luxurious white wine sauce. This recipe is perfect for seafood lovers looking for a flavorful and easy-to-make dish. Indulge in the savory flavors of clams in white wine sauce with this delicious recipe!
4.70 from 13 votes
Course: Appetizer, Main Course, Side Dish
Cuisine: Asian Fusion
Keyword: clams in white wine sauce, manila clams recipe, steamed clams white wine
Prep Time: 5 minutes
Cook Time: 5 minutes
Total Time: 10 minutes
Servings: 1
Print Recipe
Calories: 132kcal


  • 1 lbs Manila Clams or clams of choice
  • 1/2 Stalk Green Onion
  • 4 Cloves Garlic
  • 2/3 Cup White Wine dry
  • 3 tbsp Butter
  • 1 tsp Soy Sauce
  • 1/8 tsp Black Pepper
  • 1/4 tsp Red Pepper Flakes optional
  • 1 tsp Lemon Juice


  • Gather all the ingredients.
    Ingredients for white wine steamed manila clams.
  • In the meantime, finely chop garlic into thin slices and set aside.
    Sliced garlic.
  • Finely chop green onions and set aside.
    Sliced garlic.
  • In a stove top pot, add garlic and butter on high heat. Mix around the butter until completed melted.
    Butter and garlic in a sauce pan.
  • 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.
    White wine sauce in pan.
  • After 2 minutes, add clams and cover. Cook until all the shells open up, about 2-4 minutes.
    Manila clams being steamed.
  • 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.
    White wine steamed manila clams in a saucepan.


Calories: 132kcal | Carbohydrates: 4g | Protein: 10g | Fat: 6g | Saturated Fat: 4g | Monounsaturated Fat: 2g | Cholesterol: 35mg | Sodium: 152mg | Potassium: 72mg | Fiber: 1g | Vitamin A: 440IU | Vitamin C: 1mg | Calcium: 36mg | Iron: 1mg
*Values Based Per Serving
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  1. Mary Claude

    Really loving your website and terrific recipes. Keep ‘em coming. Wondering where on the Oregon Coast you are liking/finding places to stay. We live now in Seattle and just beginning to explore OR coast. Hope you don’t mind my asking!

    • LowCarbingAsian

      Hi Mary! Not at all and glad you’re enjoying the site!! We really like Newport and that’s where we did the calming. It’s a nice little port town with a lot to do and amazing food!

  2. Frank Reynolds

    Hi. This is the first time I ever made this recipe. I can’t tell you how much we enjoyed it! Thank you for sharing!

  3. Such an easy to follow recipe and turned out perfect! the broth was so tasty and seasoned the clams as well. Will definitely make again, thanks for sharing!

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