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Garlicky Steamed Clams

Photo: Iain Bagwell
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.


  • 2 tablespoons olive oil
  • 6 garlic cloves, sliced
  • 1/4 cup finely chopped shallots
  • 3/4 cup dry white wine
  • 1/4 cup clam juice
  • 1 tablespoon chopped fresh thyme
  • 1/4 teaspoon crushed red pepper
  • 2 1/2 pounds small clams in shells (such as Manila or littleneck), scrubbed
  • 2 tablespoons unsalted butter
  • 1/3 cup chopped fresh parsley
  • 4 (1-oz.) slices crusty whole-grain bread and 4 lemon wedges

Nutrition Information

  • Calories 289
  • Fat 14.5 g
  • Satfat 4.9 g
  • Monofat 6.7 g
  • Polyfat 1.7 g
  • Protein 13 g
  • Carbohydrate 19 g
  • Fiber 3 g
  • Cholesterol 39 mg
  • Iron 2 mg
  • Sodium 557 mg
  • Calcium 89 mg
  • Sugars 3 g
  • Est. Added Sugars 1 g

How to Make It

  1. 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.