Steamed clams without wine in a fragrant broth – delicious with hearty bread, pasta, or on their own! A simple steamed clams recipe that cooks in 10 minutes or less!
This is a sponsored post written by me on behalf of Zoup! Good, Really Good®. All opinions are 100% mine.
Over the summer, I stole away for 24 hours on the Sonoma coast, a much-needed getaway I, at the time, did not realize I needed. While sitting at a rugged wood table by a fire pit, watching the ocean lap the shore, I found myself fully content. In front of me was a bowl of steamed clams in a broth kissed by its briny aroma, a hunk of warm sourdough bread, and a napkin to help me stay neat after tucking into my feast. It was the perfect meal, simple and fresh, light but satisfying.
Steamed clams are one of those delicious treats I adore but, regrettably, forget to make more often at home. It usually takes a flash of whimsy – whether it’s my husband bringing home a bag of fresh clams or my kids requesting it when they spy it at the fishmonger. Between you and me, it’s a shame because the beauty of a simple steamed clams recipe is that it takes just 10 minutes or less to cook, not counting giving the clams some time to purge any sand, which, thankfully, doesn’t require any extra effort on your part.
I happened to find these gorgeous New Zealand cockle clams at the market — their colorful shells caught my eye immediately! What is the difference between cockles and clams, you ask? Well, broadly speaking, cockles and clams are related to one another in the mollusk family – with cockle shells having a more ribbed appearance and smaller, sweeter meat.
New Zealand cockles may have different monikers – some call them New Zealand littleneck clams, and some call them cockle clams – it can be confusing! Just know that you can use cockles and clams interchangeably in this steamed clams recipe.
Steamed Clams without Wine
In my opinion, the best part of eating steamed clams is the heavenly broth. There’s nothing better than sopping up the jus with delicious bread or twirling some pasta in the sauce! Many recipes call for a generous glass of wine, but to be honest with you, I don’t feel it is necessary when you start with a good-quality broth.
I have been cooking with my friends at Zoup! lately, playing around with their Zoup! Good, Really Good® Culinary Concentrates™. I always keep a variety of broth base concentrates in my refrigerator; it is more versatile than large cartons of broth since I can use as little or as much as I need to add depth of flavor to my dishes. You can even use it to make a sipping broth (one 8 oz jar makes 10 quarts of broth). I love that this super-premium, clean-label product is made in small batches with no artificial flavors or ingredients, no preservatives, no fillers, no added sugar, and is free of common allergens. And compared to similar products, it is lower in sodium and higher in protein.
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How to Make Simple Steamed Clams
Other than good quality broth, the key to making good steamed clams is taking the time to clean them. It’s not very hard, but you must dedicate a little bit of time (hands-off, thankfully!) to allow the clams to rid themselves of any sand or dirt.
Rinse the clams well under cold water, then set them in a large bowl of cold salted water. I recommend that you allow to them to sit for a minimum of 1 hour, but ideally 2-3 hours; during this time, you will see the clams spit out any sand into the water. The longer you can wait, the better; no one enjoys biting into a sandy clam!
After you give the clams another good rinse, it’s time to cook! Sauté shallots and garlic in some olive oil, stir in some broth, and bring it to a simmer. Add your clams, cover the pot, and cook until the clams have opened, about 7-10 minutes. Stir in some butter into the broth, and garnish with cilantro or parsley.
The clams are utterly delicious on their own, but to enjoy that broth, serve it with some warm, hearty bread, or over pasta!
More Clam Recipes
Linguine with Clams in Sake Red Chili Sauce
Clam and Mussel Miso Soup
Steamed Clams and Mussels in Coconut Curry Broth
Linguine with Clams in White Wine Sauce
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Disclosure: This post was created in partnership with the Zoup! Good, Really Good®. Thank you for supporting brands that matter to me; sponsored posts such as this help behind the scenes at Kitchen Confidante. All opinions in this post are, as always, my own.
Steamed Clams with Broth (without wine)
Steamed clams without wine in a fragrant broth are delicious with hearty bread, over pasta, or on their own! This simple steamed clams recipe cooks in 10 minutes or less!
Servings 4 servings
Prep and Clean the Clams
Rinse the clams well under cold water, and scrub the shells of any grit or dirt.
Combine 5 cups of cold water with 3 tablespoons kosher salt in a large bowl, and stir until dissolved. Add the clams to the salted water, and make sure they are fully submerged. Allow the clams to sit for a minimum of 1 hour, but ideally 2-3 hours; during this time, you will see the clams spit out any sand into the water.
Give the shells another good rinse under cold water before using.
Steam the Clams
Add the olive oil to a large, deep-sided skillet or pot. Heat over medium-low heat, and add the shallots and garlic, cooking until translucent, about 3 minutes.
Combine the Zoup! Good, Really Good® Culinary Concentrate™ Savory No-Chicken Base Vegan Broth in water, and mix well to dissolve.
Add the broth to the pan, and bring it to a gentle boil. Add your clams, lower heat to simmer, cover the pot, and cook until the clams have opened, about 7-10 minutes.
Stir in butter (if using) into the broth, and garnish with cilantro or parsley.
Serve with wedges of lemon, and enjoy the clams on their own, with hearty bread, or over pasta!
Can I add wine to this recipe? Absolutely! If you do, I recommend adding a 1/4 cup of white wine (a Chardonnay works beautifully).