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Steamer Clams with Tomato, Garlic, Lemon, Dill, and Parsley

Steamer Clams with Tomato, Garlic, Lemon, Dill, and Parsley

My husband was craving fish for dinner but when I went to pick some up from our local grocery store, and when my kids saw the Manilla clams, they begged me to make those for dinner. This recipe for steamer clams with tomato, garlic, lemon, dill, and parsley couldn’t be more quick and easy to make. My kids devoured these clams and sopped up the liquid with some crusty bread. This recipe was a huge hit with all of us and will be on the menu again very soon.

Steamer Clams with Tomato, Garlic, Lemon, Dill, and Parsley

How to Make Steamer Clams with Tomato, Garlic, Lemon, Dill, and Parsley

Place the clams into a large bowl then rinse them well with water. Cover them with more water then sprinkle the top with cornmeal. Place into the refrigerator for 1 hour. Side Note: The cornmeal helps clean the clams, see here for a more detailed reason.  

After an hour, remove from the refrigerator, rinse, drain, and scrub the clamshells. Discard any shells that are not very tightly sealed.

Heat the olive oil in a large skillet over medium heat. Add the red onion and crushed red pepper flakes to the skillet then cook, stirring often, for 3 minutes.

Add the minced garlic and tomatoes, then cook, stirring constantly, for 1 minute.

Add the lemon zest, lemon juice, chicken broth, half of the dill, and half of the parsley to the skillet then season with sea salt and freshly cracked pepper, to taste.

Add the rinsed and cleaned clams to the skillet, cover with a lid, and cook for 5 minutes, or until all of the clamshells have opened. Remove the lid and sprinkle the clams with the remaining fresh dill and parsley.

Serve immediately with extra lemon. Enjoy.  Side Note: Discard any clams that did not open.

Steamer Clams with Tomato, Garlic, Lemon, Dill, and Parsley

 

Steamer Clams with Tomato, Garlic, Lemon, Dill, and Parsley

Steamer Clams with Tomato, Garlic, Lemon, Dill, and Parsley

Prep Time: 10 minutes
Cook Time: 10 minutes
Cleaning Time:: 1 hour
Total Time: 1 hour 20 minutes
Course: Main
Cuisine: American
Servings: 4
Author: Pam - For the Love of Cooking

Equipment

Ingredients

  • 2 lbs Manilla clams
  • 1 tbsp cornmeal
  • 2 tbsp olive oil
  • Dash of crushed red pepper flakes
  • 3 tbsp red onion diced
  • 4 cloves of garlic minced
  • 1 cup of grape tomatoes
  • Zest & juice from 1 lemon
  • 1 cup of chicken broth
  • Sea salt and freshly cracked pepper to taste
  • 2 tbsp fresh dill chopped
  • 2 tbsp fresh parsley chopped

Instructions

  • Place the clams into a large bowl then rinse them well with water. Cover them with more water then sprinkle the top with cornmeal. Place into the refrigerator for 1 hour. Side Note: The cornmeal helps clean the clams, see here for a more detailed reason.
  • After an hour, remove from the refrigerator, rinse, drain, and scrub the clamshells. Discard any shells that are not very tightly sealed.
  • Heat the olive oil in a large skillet over medium heat. Add the red onion and crushed red pepper flakes to the skillet then cook, stirring often, for 3 minutes.
  • Add the minced garlic and tomatoes, then cook, stirring constantly, for 1 minute.
  • Add the lemon zest, lemon juice, chicken broth, half of the dill, and half of the parsley to the skillet then season with sea salt and freshly cracked pepper, to taste.
  • Add the rinsed and cleaned clams to the skillet, cover with a lid, and cook for 5 minutes, or until all of the clamshells have opened.
  • Remove the lid and sprinkle the clams with the remaining fresh dill and parsley. Serve immediately with extra lemon. Enjoy.
  • Side Note: Discard any clams that did not open.
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26 Comments

  1. Beautiful clam dish! I do like how your kids requested clams . Manila clams love the texture and sweetness, have you tried soft shell steamer clams ( buttery clams!!)
    Again I really enjoy your blog 🙂

  2. I love that you kids begged you for clams! There probably aren’t a lot of parents that can say that 🙂 I adore clams, but they aren’t the easiest to find here.. at least not that fresh and way too pricey. This dish looks exquisite!!

  3. “My kids saw the Manilla clams and begged me to make those for dinner too.” – You’ve obviously raised & fed them right for them to request clams – way better than McDonalds. I really like all of the goodies you cooked them with and they presentation makes me want some for breakfast. Thanks for the cleaning tip and I think I’ll spend one of my seafood Groupons on clams.

  4. would you believe me when I say we get so sick of clams for dinner?
    i know mean right?
    i have a lot of fisherman friends who give me clams in exchange for cookies.
    too bad they couldn’t fish for shoes or all-clad cookware–you know?
    but we never get sick of lobster!
    well maybe by the end of summer.