Steamed clams in wine tomato sauce

Steamed Clams in tomato wine sauce

  • Prep Time: 20 minutes
  • Cook Time: 35 minutes
  • Total Time: 55 minutes


  • 3 lbs B.C. Clams
  • 1/2 yellow onion minced
  • 2 green onions minced
  • 3 cloves garlic minced
  • 1 cup cherry tomatoes halved
  • 1/2 cup fresh flat leaf parsley chopped
  • 1/2 tsp dried thyme
  • 1/4 cup fresh squeezed lemon juice
  • 1/4 cup white wine
  • 1 cup vegetable stock
  • 1/2 cup clam juice (from steaming the clams)
  • 2 tbsp butter
  • 2 tbsp extra virgin olive oil
  • Salt and pepper to taste



  1. Soak clams in salt water. Scrub and rinse clams with cold water.
  2. Place in a medium pot with cup of salted water. Bring to a boil and steam clams for 3 minutes.
  3. With some tongs take out clams, set aside. Save 1/2 cup clam juice and strain it to make sure no sand gets through.

Steaming stock:

  1. In a large pot heat butter and olive oil, and add in yellow onions, green onions, and garlic. Saute till soft.
  2. Toss in cherry tomatoes.
  3. Sprinkle thyme and parsley, reserve some for garnishing.
  4. Add in clams, white wine, lemon juice, clam juice and vegetable broth. Simmer for 1/2 hour.


  1. Spoon clams and some broth into a bowl.
  2. Sprinkle with some fresh chopped parsley.
  3. Serve with a nice rustic crusty bread.
  4. Enjoy!


  • Serving Size: 4 servings
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