Steamed clams with toasted almonds, garlic, and parsley


by: Debbi

This is one of the easiest, best recipes. Your home will smell live heaven- or a good beach vacation.


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serves: 4

1/2 cup (100 g) unsalted butter

2 cloves fat garlic (minced)

6 lb (2.75 kg) littleneck or other small hard-shell clams (washed)

1/4 cup dry white wine

1/2 Juice of lemon

2 tablespoons finely chopped, lightly toasted almonds

3-4 tablespoons chopped flat-leaf parsley

Nutrition Facts
Steamed clams with toasted almonds, garlic, and parsley

Servings Per Recipe: 4

Amount per Serving

Calories: 2793

  • Total Fat: 168 g
  •     Saturated Fat: 45.6 g
  •     Trans Fat: 0.4 g
  • Cholesterol: 544.4 mg
  • Sodium: 4941.3 mg
  • Total Carbs: 232 g
  •     Dietary Fiber: 0.5 g
  •     Sugars: 0.5 g
  • Protein: 76.9 g

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1.  Melt the butter in a very large saucepan. Add the garlic and cook very gently for 3 to 4 minutes. Add the clams, white wine, lemon juice, and chopped almonds. Cover and cook over a high heat, giving the pan a good snake every now and then, until all the clams have opened. Add half the chopped parsley and stir well.

2.  Using a large slotted spoon, divide the clams among four large, warmed bowls, discarding any that have remained closed. Spoon the cooking juices over the clams, leaving behind the last tablespoon or so because it might be a bit gritty. Sprinkle with the remaining parsley and serve with plenty of crusty sourdough bread.

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