How to steam clams

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Learning how to steam clams will allow us to enjoy a fantastic and tasty seafood starter, at a good price, without many difficulties and with a very fast preparation time. The clams steam can be prepared in various ways, with certain singularities as to the ingredients used, depending on the habits of places go eating. However, we are going to prepare some  delicious steamed clams with a little white wine, garlic and parsley.


  • 1 kilo of clams (for 4 people).
  • 1 lemon.
  • 2 cloves of garlic.
  • 1 tablespoon minced fresh parsley.
  • Olive oil.
  • 180 milliliters of white wine.
  • Coarse salt.

Steps to follow to make this recipe:

  1. First of all, the most important thing when learning how to steam clams is to know that you must put them in a container with a bottom and cover them with water and salt. Let the mollusks rest for half an hour in the water and thus they will expel any remaining sand that they may have inside.
  2. While the clams are soaking, you can peel and finely chop the garlic cloves. Remove the shellfish from the water and put a saucepan on the fire with a little olive oil. When it is hot, add the garlic mince and, as soon as they begin to take color, add the clams and bathe the whole with the white wine.
  3. Cover the casserole and allow the clams to open. As soon as they do, sprinkle in the chopped parsley and allow the sauce to reduce. If you wish, you can fatten it by adding a little flour or cornstarch but try to stir very well so that no lumps are made.
  4. Once the steamed clams are ready, you should know that you have to discard those that have not been opened during cooking, since that indicates that they are not in good condition. Finally, serve the clams right away, in the same casserole, garnished with a lemon cut into wedges and accompany the dish with a very cold beer or a semi-dry white wine.


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