This steamed clams recipe is a winner when entertaining for its low stress factor. (Stuffing clams is a lot of work!) Serve this easy healthy recipe with plenty of crusty bread for dipping. Source: EatingWell Magazine, June 2019

Mike Lata


Ingredient Checklist


Instructions Checklist
  • Combine clams and 1 cup wine in a large pot. Heat over medium-high heat until starting to steam. Cover, reduce heat to medium and cook until the clams are open, 7 to 10 minutes. (Discard any unopened clams.) Use a slotted spoon to transfer the clams to a serving dish. Pour the cooking liquid through a fine-mesh strainer into a heatproof bowl.

  • Meanwhile, heat oil in a medium saucepan over medium heat. Add pancetta; cook, stirring, until starting to brown, 3 to 4 minutes. Add shallot, garlic, chile and thyme. Cook, stirring occasionally, until softened, 2 to 4 minutes. Add water, the remaining 1 cup wine and 1/4 cup of the reserved cooking liquid (discard the rest); bring to a simmer. Remove from heat and whisk in butter, oregano, harissa and pepper. Pour over the clams.

  • Serve the clams topped with breadcrumbs and parsley.


Tip: Harissa, a condiment made from roasted red peppers and chile peppers, hails from northern Africa. Look for ones labeled "paste" rather than "sauce," as the sauces can have added ingredients that tone down the smoky and spicy taste of the peppers.

Nutrition Facts

152 calories; 8.5 g total fat; 3.1 g saturated fat; 29 mg cholesterol; 493 mg sodium. 235 mg potassium; 5.7 g carbohydrates; 0.3 g fiber; 1 g sugar; 8.5 g protein; 407 IU vitamin a iu; 19 mg vitamin c; 16 mcg folate; 43 mg calcium; 1 mg iron; 13 mg magnesium;