Introduction

Steamed clams in a wine-free herbed butter broth offer a delicious and aromatic seafood dish perfect for any occasion. This recipe features fresh littleneck clams gently cooked in a flavorful broth made with butter, herbs, and a touch of vinegar for brightness. It’s an easy and elegant dish that pairs wonderfully with crusty bread.

A white bowl filled with many clams, mostly open, showing their light brown and cream shells with some darker stripes. The clams sit in a yellowish broth with small bits of green herbs sprinkled on top and scattered throughout. A silver spoon is resting inside the bowl, partly buried in the clams. The bowl is set on a surface with a white marbled texture, and soft light highlights the details on the shells and broth. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2–2.5 lbs littleneck clams

3 tbsp butter or ghee (for a Whole30 or paleo option)

1 tbsp olive oil

2 shallots, peeled and chopped

3 garlic cloves, peeled and chopped

1 to 1¼ cups broth (see my instant pot chicken broth for an easy recipe)

½ cup loosely packed parsley leaves

1 to 1½ tbsp chopped chives

2 tsp white vinegar

Optional: ¼ cup heavy cream

Instructions

Step 1: Store clams in a cool, breathable place—avoid sealing them in bags or submerging in water. Scrub clams under running water, then place them in a large bowl of ice-cold water. Discard any clams with large chips or those that do not close when lightly tapped. Let clams sit for 15–20 minutes to expel grit. Remove clams carefully and place them on a towel.

Step 2: While clams soak, melt butter and olive oil in a large, heavy-bottomed pot or Dutch oven over medium heat. Add shallots and sauté for about 1 minute, then add garlic and cook for another minute.

Step 3: Pour in broth and bring to a gentle simmer. Carefully add clams to the pot, cover with a lid, and simmer for 7–10 minutes until clams open. If any clams remain closed, cook a little longer, then discard any that do not open.

Step 4: Using a slotted spoon, transfer clams to a serving bowl. Increase heat slightly to achieve a strong simmer and reduce the broth for about 4 minutes or until it thickens to your liking. Pour the broth over the clams.

Step 5: Sprinkle fresh parsley and chives over the clams, then add white vinegar for acidity. Do not add salt, as the clams provide enough natural saltiness. Serve immediately. Bread is highly recommended to soak up the flavorful broth unless adhering to paleo or Whole30.

Tips & Variations

For a creamier broth, stir in ¼ cup heavy cream at the end of simmering.

Use ghee instead of butter to keep the dish Whole30 or paleo compliant.

If you prefer more acidity, a splash of lemon juice can be added instead of vinegar.

Be sure to discard any clams that do not open after cooking for safety reasons.

FAQs

Can I use other types of clams for this recipe?

Yes, you can use other small clams like Manila or cherrystone, but littlenecks are preferred for their tender texture and flavor. Just adjust cooking times slightly depending on size.

Why is the vinegar added instead of wine or lemon?

The white vinegar adds the bright acidity that wine or lemon juice would provide, enhancing the flavor of the broth without the alcohol. It’s a great option for those avoiding wine or citrus.