Drunken Clams

Patrick Johnson


After swimming in white wine and butter, these little guys are ready to karaoke on your tastebuds. A lesson in moderation.


★★★★★ 2 votes

Yields 50 individual clams
35 Min
15 Min
Stove Top


  • 50
    little neck clams, live
  • 1/3 c
    kosher salt (iodized will kill clams)
  • 1 c
  • 1 Tbsp
    butter, unsalted
  • 3 large
    cloves garlic, minced
  • 1 c
    dry white wine
  • 1/4 c
    fresh lemon juice (plus extra lemons for serving)
  • ·
    zest of one lemon
  • 1 Tbsp
    red pepper flakes (or to taste)
  • 3 Tbsp
    fresh parsley, finely chopped

How to Make Drunken Clams


  1. 1 hour before cooking mix kosher salt, cornmeal and cold water to fill large bowl. Add clams and refrigerate for 1 hour to remove sand.
  2. Remove clams from cornmeal mixture and scrub well under cold running water.
  3. Melt butter over medium heat in large stockpot, add garlic and saute for 1 minute.
  4. Add wine, lemon juice, lemon zest, and red pepper flakes and mix well into mixture.
  5. Gently add clams in one layer.
  6. Bring liquid to boil then cover tightly and lower heat to gentle simmer. Steam until clams open...typically between 10 and 12 minutes. Discard all clams that did not open.
  7. To serve, add clams to a large bowl, pour broth over the clams and sprinkle with parsley. Add more lemon juice if desired. Use crusty french bread to soak up the broth.

Printable Recipe Card

About Drunken Clams

Course/Dish: Seafood Appetizers
Main Ingredient: Seafood
Regional Style: American
Hashtags: #Seafood #Clams

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