Steamed Clams With Garlic and Mushrooms

Recipe for Steamed Clams With Garlic and Mushrooms
Becky Luigart-Stayner


3 tablespoons unsalted butter
2 tablespoons olive oil
1 cup finely diced mushrooms
4 cloves garlic, minced
2 shallots, thinly sliced
1 cup dry white wine
1 cup clam juice or water
24 to 48 (about 12 per person) small fresh clams, scrubbed and well rinsed
4 cups cooked linguine (optional)
salt and freshly ground black pepper, to taste
2 to 3 tablespoons chopped fresh Italian parsley, for garnish


Heat the butter and olive oil in a large, nonreactive pot over low heat; add the mushrooms, garlic, and shallots; and cook for 3 to 4 minutes, or until soft, stirring occasionally. Add the wine, clam juice, and clams. Cover and simmer for 8 to 9 minutes, or until the clams have opened. Discard any clams that do not open.

Divide the linguine, if using, and clams among the serving bowls.

Add salt and pepper, to taste, to the broth. Ladle the broth over the clams, garnish with parsley, and serve.


Makes 2 to 4 servings.


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