Active Time
20 Mins
Total Time
25 Mins
Serves 4 (serving size: about 9 clams, about 1/4 cup liquid, and 1 bread slice)

By steaming the clams, your brain will benefit from every ounce of B12 goodness (42mcg per serving); as the clams steam, their juices will drip down into the pot to create a wonderfully flavorful, healthy broth. Hence the “sop sauce”—you’ll want to slurp or soak up every drop. Fresh clams should be closed or just slightly opened before steaming; you’ll know they’re ready when they open up nice and wide.

How to Make It

Heat oil in a large Dutch oven over medium. Add garlic and shallots; cook 8 minutes or until shallots are soft. Increase heat to medium-high. Add wine, clam juice, thyme, and red pepper; bring to a boil. Boil 3 minutes. Add clams; cover and cook 4 to 5 minutes or until shells open. Discard any unopened shells. Stir in butter and parsley; serve with bread and lemon wedges.

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Ratings & Reviews


April 11, 2017
Made to recipe except subbed on-sale mussels for clams.  Removed the opened mussels to a bowl so it would be easier to finish the broth with butter.  Then poured over the mussels.  Very good.  Full-flavored broth.

Easy and delicious

January 21, 2017
I tweaked the bread part and did CL's Garlic-Parmesan Toasts (Dec 2014) instead.  Very good, quick, easy and the clams were not as expensive as I had thought they'd be so we will definitely have this again.  Will have the left-overs today with some pasta.