Description

Delight in these Steamed Clams in a Wine-Free Herbed Butter Broth, a simple yet flavorful seafood dish that combines tender littleneck clams with a savory broth made from butter, olive oil, shallots, garlic, and fresh herbs. This recipe offers a rich and aromatic experience without the use of wine, making it perfect for those who prefer a non-alcoholic option. The broth is gently simmered to intensify flavors, and a splash of white vinegar adds a bright acidity, rounding out the dish beautifully. Perfect served with crusty bread to soak up the delicious broth.

Ingredients

Scale

Clams

2–2.5 lbs littleneck clams

Broth

3 tbsp butter or ghee (use ghee for Whole30 or paleo option)
1 tbsp olive oil
2 shallots, peeled and chopped
3 garlic cloves, peeled and chopped
1 1/4 cups chicken broth (homemade or store-bought)

Herbs & Seasoning

1/2 cup loosely packed parsley leaves
1 1/2 tbsp chopped chives
2 tsp white vinegar

Optional

1/4 cup heavy cream

Instructions

Prepare and Clean Clams: Ensure clams are stored in a cool place with access to air. Scrub them under cold water, then place in a large bowl filled with ice cold water. Discard any clams with large chips or those that do not close when tapped. Let clams sit for 15-20 minutes to expel grit and sand. Remove clams carefully without dumping the water and lay them on a towel.
Sauté Aromatics: In a large, heavy-bottomed Dutch oven or pot with a lid, melt butter and olive oil over medium heat. Add chopped shallots and sauté for about 1 minute until softened, then add garlic and sauté for another minute until fragrant.
Simmer Clams: Add chicken broth to the pot and bring to a gentle simmer. Carefully add the clams to the pot, cover with the lid, and let them steam for 7-10 minutes. The clams will open when fully cooked; discard any that do not open after an additional few minutes.
Reduce Broth: Using a slotted spoon, transfer the opened clams to a large bowl. Increase heat slightly to maintain a strong simmer and cook the broth for about 4 more minutes until it reduces to your preferred flavor concentration.
Final Touches and Serve: Pour the reduced broth over the clams. Sprinkle with fresh parsley, chives, and add white vinegar to provide acid balance. Avoid adding salt, as the clams provide natural saltiness. Optionally, add a splash of heavy cream for extra richness. Serve immediately with crusty bread for dipping, unless following paleo or Whole30 diets.

Notes

Do not close or submerge clams tightly in water when storing; they need to breathe.
Discard any clams that don’t close when tapped — they are not safe to eat.
Use ghee instead of butter for Whole30 or paleo versions.
The white vinegar replaces acidity usually contributed by wine or citrus, balancing the flavors.
Salt is not required; natural clam saltiness should suffice.
Serving with crusty bread is recommended to mop up the delicious broth.

Prep Time: 25 minutes
Cook Time: 15 minutes
Category: Seafood
Method: Stovetop
Cuisine: American

Keywords: steamed clams, wine-free clam recipe, herbed butter broth, seafood, easy clam recipe, littleneck clams, stovetop clams