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+ servings

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

Servings: 4


  • 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


  • 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 clam shells. Discard any shells that are not very tightly sealed.
  • Heat the olive oil 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 clam shells 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.