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+ servings
Littleneck clams steamed in wine

Littleneck Clams in White Wine and Tomatoes

A delicious and easy shellfish dish that will be on the table in less than 20 minutes

Course Main Course
Cuisine French
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 6
Author Amanda


  • 2 pounds live littleneck clams scrubbed
  • 1 tablespoon sea salt
  • 2 tablespoons butter or olive oil
  • 3 Roma tomatoes seeded and chopped
  • 3 small shallots or ½ small onion minced
  • 1/2 teaspoon red pepper flakes optional
  • 2 cups Sauvignon Blanc or other white wine or chicken broth
  • 2 cloves of garlic minced
  • 2 tablespoons basil or parsley roughly chopped
  • lemon wedges for garnish
  • Crusty bread for serving


  1. In a large skillet or pot set over medium-high heat, melt the butter or olive oil.
  2. Add the shallots and sauté until soft, about 5 minutes, then add the garlic and sauté for two minutes, stirring frequently.
  3. Add the tomatoes, clams, mussels, wine or broth, and cover with a tight fitting lid and steam over low heat until clams and mussels have opened, about 5 to 10 minutes.
  4. Garnish with herbs and a squeeze of lemon, if desired.
  5. Discard any clams or mussels that have not opened.
  6. Transfer to serving bowls and ladle with broth.
  7. Serve hot with crusty bread to soak up the broth.