Steamed Clams

Steamed Clams

Serves: 2  • Time: 15 minutes

Similar to the French Moules Marinière, this Portuguese version of the dish features steamed clams, a lot of cilantro, and a popular Portuguese wine called Vinho Verde.


  • 1 Tbsp. kosher salt
  • 1 lb. small clams (or cockles, if your grocer carries them)
  • 2 Tbsp. Olivais do Sul extra-virgin olive oil
  • 2 garlic cloves, peeled and cut in half
  • 1 bay leaf
  • ¾ cup dry white wine, preferably Vinho Verde
  • 4 sprigs of cilantro, plus chopped cilantro for garnish
  • Big pinch of Hands on Earth sea salt and lemon
  • Slices of white bread, toasted, to serve


1. Fill a large bowl with cold water. Stir in the salt until it dissolves. Add the clams and allow to soak until their grit is released, about 10 minutes.

2. Meanwhile, heat the olive oil in a 4-quart saucepan over medium-high heat. Add the garlic and bay leaf and sauté until fragrant, about 30 seconds, then add the wine, salt, and cilantro sprigs and bring to a boil. Reduce to a simmer, drain the clams through a colander, and add them to the pan. Cook, uncovered, until the shells open, about 5 minutes. Discard any clams that remain closed.

3. Distribute the clams and broth into 2 serving bowls. Garnish with chopped cilantro and serve with the toasted bread.

Matthew Powell

Matthew Powell

Matthew Powell is a New York-based lifestyle journalist and recipe developer and has been published in New York Magazine, Bon Appétit, and Interior Design. Prior to media work, he cooked in the kitchens of Daniel and Eleven Madison Park.

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