Steamed Clams in White Wine Butter Sauce
Prep time
Cook time
Total time
Recipe type: Seafood
Serves: serves 2 to 3
  • 500 g fresh clams – scrubbed and soak in cold salted water for 30 mins
  • 2 – 3 slices bacon - diced
  • ½ large onion – finely diced
  • 3 cloves garlic – minced
  • 1 small chilli – seeds removed, diced
  • ½ cup white wine (replace with stock / water if unavailable)
  • 30 g unsalted butter
  • Salt and black pepper – to taste
  • Olive oil
  • 1 bunch Italian parsley – chopped
  1. Clean and soak your clams in cold salted water for 30 mins. Cover with a cloth preferably. Rinse and keep clams in fridge until ready to use. Discard clams that are opened.
  2. In a large pan or pot, add in 1 tbsp olive oil and cook bacon over medium low heat, until golden brown and the fat has been rendered out. Drain out most of the oil and leave the crispy bacon bits in the pan.
  3. Add in onions and sauté until fragrant and translucent, for about 1 min.
  4. Toss in garlic, chilli and cook for another min, taking care not to burn the garlic.
  5. Turn up heat and add in clams, and white wine.
  6. Mix well and cover with lid to steam the clams.
  7. Shake the pan to toss the clams around. Do not open the lid cover or the steam will escape.
  8. Once the clams are opened, remove the lid and add in butter.
  9. Give it a final mix and season with salt and pepper to taste.
  10. Garnish with chopped parsley and serve immediately.
Recipe by Bear Naked Food at