Garlic & Herb Clam Stew
Tired of deciding? This salty, garlic-heavy broth is the ultimate low-effort comfort move.
When you're exhausted and just want something that feels like a warm hug in a bowl, this clam stew is your best friend. It relies on the natural brine of the clams to create a deeply savory base, so you don't have to spend hours simmering a complex stock. The garlic and herbs provide a punchy aromatic kick that makes the whole kitchen smell incredible while it cooks. You can serve this with some crusty bread for dipping or over a simple bed of pasta if you want extra heartiness. It’s sophisticated enough for a guest but easy enough to whip up when your brain is fried from a long day. The best part? Most of the heavy lifting happens in one pot, meaning fewer dishes and less stress.
Ingredients
- 3 lb fresh clams — scrubbed and tossed in a bowl of water to remove grit
- 4 unit cloves garlic — roughly chopped
- 1 tsp red pepper flakes — optional for a little kick
- 2 tbsp unsalted butter
- 1 cup dry white wine substitute — use a dry white grape juice or extra broth if avoiding alcohol
- 2 cup chicken_broth — low sodium preferred
- 1 tsp dried oregano
- 2 cup fresh parsley — roughly chopped
- 1 pinch sea salt
Method
- 1 Melt the butter in a large pot or heavy-bottomed skillet over medium heat.
- 2 Add the chopped garlic and red pepper flakes; sauté for 2 minutes until fragrant but not browned.
- 3 Pour in the broth, wine substitute, and dried oregano. Bring the liquid to a steady boil.
- 4 Carefully add the clams into the pot. Cover with a lid immediately.
- 5 Steam for 6-8 minutes, or until all shells have opened (discard any that stay closed).
- 6 Stir in the fresh parsley and season with salt to taste.
- 7 Ladle into bowls and serve hot.
Variations
- Pasta Addition — Toss in cooked linguine or fettuccine at the very end and toss with a bit more butter.
- Extra Hearty — Add a handful of chopped spinach during the final minute of cooking until wilted.
Notes
Make sure to use a heavy-bottomed pot so the broth doesn't evaporate too quickly while steaming the clams.
Equipment that helps
- Large Pot — A heavy-bottomed pot ensures even heat distribution for steaming the clams properly.
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