Stovetop White-Wine Manila Clams with Leeks, Garlic & Lemon
Pacific Northwest shellfish + white wine is a near-perfect pairing. Manila clams steam in a dry, mineral white wine with garlic and leek, finished with lemon and herbs for an aromatic broth made for sipping alongside the glass.
Back to full listIngredients
- Live Manila Clams (sustainably sourced) 2 lb, scrubbed and rinsed $9.99/lb
- Organic Leeks (bunch) 1 large leek, white + light green only, thinly sliced and well-washed $5.49/bunch
- Simple Truth Organic® Garlic Bulbs 3 cloves, thinly sliced $2.79 (3 ct)
- Lemon 1 (zest optional, juice to finish)
- Dry white wine 1 cup (Muscadet/Albariño/Sauv Blanc)
- Olive oil 1 tbsp
- Butter 1 tbsp
- Red pepper flakes (optional) pinch
- Fresh parsley (or thyme) 1/4 cup chopped parsley (or 1 tsp thyme)
- Salt & black pepper black pepper to taste (go easy on salt—clams are salty)
- Crusty bread for serving (optional but highly recommended)
Instructions
- Prep clams: Scrub clams, rinse well. Discard any cracked or open clams that don’t close when tapped.
- Sweat aromatics: In a large pot on the stove over medium heat, melt 1 tbsp butter with 1 tbsp olive oil. Add sliced leek; cook 4–5 minutes until soft. Add sliced garlic and a pinch of pepper flakes; cook 30 seconds.
- Steam: Add 1 cup white wine and bring to a lively simmer. Add clams, cover, and cook 5–8 minutes, shaking the pot once or twice, until clams open.
- Finish: Turn off heat. Stir in parsley and squeeze in lemon juice to taste (start with half). Add black pepper. Taste broth before adding any salt.
- Serve: Ladle clams and broth into bowls. Serve with crusty bread for dipping (this is where the wine pairing really sings).
Health notes: Light to moderate (~500–750 kcal/serving depending on bread/pasta). Healthiness: Very good—lean protein, broth-based sauce. Keep it light by serving with grilled bread (small) rather than pasta.
Drink pairing: Wine (maximum pairing): - Muscadet (Loire) — the gold standard for clams - Albariño — saline/citrus, brilliant with garlic + lemon - Sauvignon Blanc — bright and herbal Why it works: high acidity + salinity mirrors the sea and lifts the garlic-lemon broth. Tip: Chill the wine well and use it in the pot.