Steamed Clams and Mussels
What’s for dinner? Bring the sweet garlic-butter-wine-brine flavor of summer into your kitchen with a steaming pot of local clams and mussels. This classic New England seafood dish is as simple as it is satisfying—perfect for beach nights, backyard tables, or anytime you’re craving that ocean breeze.
Use whatever mix of shellfish you like: littlenecks (quahogs), steamers (softshell clams), Massachusetts mussels, and even razor clams if you want to get fancy. Estimate about one pound per person—just enough to pile into a big bowl, tear up some crusty bread, and dig in.
You’ll be happy as a bivalve.
Ingredients
Serves 2–4, depending on appetite
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- 2–3 lbs fresh Massachusetts shellfish (mussels, littlenecks, steamers, or a mix)
- 1–2 tablespoons olive oil
- 1 small onion, chopped
- 4 cloves garlic, chopped
- 4 tablespoons unsalted butter
- 1–2 cups white wine (dry varieties like Sauvignon Blanc or Pinot Grigio work best)
- 1–2 cups water
- Crusty bread, for serving
- Optional: fresh parsley, lemon wedges
Instructions
- Prep the Shellfish.
Rinse the clams and mussels under cold water, scrubbing the shells and discarding any that are cracked or won’t close when tapped. - Build the Flavor Base.
In a large pot over medium heat, add olive oil, chopped onion, and garlic. Cook, stirring, for 2–3 minutes until the onions are slightly softened and fragrant. Add the butter and stir until melted. - Add the Shellfish.
Dump the rinsed shellfish into the pot. Pour in the white wine and water (use more or less depending on how much broth you want), and cover tightly with a lid. - Steam.
Increase heat to high and steam for 10–12 minutes, or until all the shells have opened. Give the pot a shake halfway through to help everything cook evenly. Discard any unopened shellfish. - Serve and Enjoy.
Ladle the shellfish into wide bowls, spoon over the broth, and serve with toasted bread to soak up the liquid gold at the bottom. Garnish with chopped parsley and a squeeze of lemon if desired.
Simple, Local, and Always a Crowd-Pleaser
There’s nothing quite like a pot of steamed clams and mussels to transport you to the shoreline—no matter where you are. Whether you dig your own or stop by the local fish market, this dish is New England comfort food at its finest.
Have a favorite shellfish add-on or secret ingredient? Let us know in the comments!
