# Steamed Clams with Green Garlic and Spring Onions > Sweet clams steam open over green garlic and spring onions, releasing their briny juices into a light, buttery broth. A little lemon and parsley keep the bowl bright while the tender spring alliums bring sweetness without overpowering the shellfish. - URL: https://www.chezjk.com/recipes/seaforager-littleneck-clams-with-green-garlic-spring-onions - Author: Jonathan Katzman - Cooked and photographed: 2026-04-22 - Recipe updated: 2026-10-23 - Serves: 4 servings - Tags: gluten-free, nut-free, pescatarian ![Steamed Clams with Green Garlic and Spring Onions](https://www.chezjk.com/api/images?path=9e5d6860-dd86-455e-b57b-e352c363fc57%2Fe131299f5616f959.jpg) ## Clams with Green Garlic and Spring Onion Broth Gently sweating the spring alliums softens their bite without browning them. The clams supply the broth's salinity and depth, while a small butter finish rounds it out without making it heavy. ### Ingredients - 4 lb live Manila or littleneck clams - 3 stalks green garlic, roots and tough tops removed, tender white and green portions thinly sliced - 4 spring onions, bulbs and tender greens thinly sliced and kept separate - 3 tbsp unsalted butter, divided - 1/2 cup dry white wine - 1/2 cup water - 1/4 cup roughly chopped flat-leaf parsley - 2 tsp fresh lemon juice, plus more to taste - 1/4 tsp freshly ground black pepper - to taste kosher salt, only if needed ### Instructions 1. Keep the clams refrigerated until preparation. Scrub under cold running water and discard cracked clams or any open clams that do not close when tapped. Follow your fishmonger's purging guidance if they are sandy; do not soak them in fresh water. 2. Melt 2 tablespoons butter in a wide, heavy pot over medium-low heat. Add the green garlic and spring onion bulbs. Cook for 5–7 minutes, stirring occasionally, until softened and fragrant but not browned. 3. Add the wine, raise the heat, and simmer uncovered for 2 minutes. Add the water and bring to a lively simmer. 4. Add the clams and cover tightly. Steam over medium-high heat for 5–10 minutes, shaking the pot occasionally, until the shells open and the flesh is opaque and plump. Begin checking at 5 minutes and transfer opened clams to a warm bowl so they do not overcook. Discard any that remain closed after cooking. 5. Inspect the broth for grit. If needed, pour it carefully through a fine sieve lined with damp cheesecloth into a bowl, leaving sediment behind; return the broth to the pot with the softened alliums, avoiding any grit. 6. Add the spring onion greens and simmer for 30–60 seconds. Turn off the heat and swirl in the remaining tablespoon butter, lemon juice, parsley, and black pepper. 7. Taste before adding salt; the clam liquor may provide plenty. Return the clams and any collected juices to the pot, fold gently through the broth, and serve immediately. ### Notes - Use a wide pot so the clams heat evenly; if necessary, steam them in two batches using the same broth. - If the broth is too salty, add hot water a few tablespoons at a time. If it tastes flat, add a little more lemon rather than immediately adding salt. - For a more substantial main course, increase the clams to 5–6 pounds and use a larger pot. ## Overall Timing / Workflow Everything is prepared before steaming so the clams can go straight from the pot to the table. ### Instructions 1. 0:00 — Scrub and inspect the clams, then return them to the refrigerator while preparing the alliums, parsley, and lemon. 2. 0:20 — Start sweating the green garlic and spring onion bulbs. Warm four shallow serving bowls. 3. 0:27 — Reduce the wine, add the water, and bring the broth to a simmer. 4. 0:30 — Steam the clams, removing them as they open. Finish the broth and serve as soon as the last clams are cooked. ## Plating Shallow bowls display the open shells while holding enough broth to spoon over the clam meat. ### Instructions 1. Divide the clams among four warmed shallow bowls, positioning some shells open-side up. 2. Spoon the broth and softened alliums over and around the clams, distributing the parsley and onion greens evenly. 3. Serve immediately with spoons and an empty bowl for shells. ## Leftover Path Removing the shells makes leftovers easier to store, and keeping the meat in its broth helps limit drying during reheating. ### Instructions 1. Remove leftover clam meat from the shells and refrigerate it with the broth in a shallow covered container within 2 hours of cooking. Use within 2 days. 2. Reheat only the portion needed in a small saucepan over gentle heat, adding a splash of water if the broth is concentrated. Heat to 165°F without prolonged boiling; the clams will firm up as they reheat. 3. Serve as a small brothy bowl, refreshing with a little lemon and parsley if available. ### Notes - The clams are best freshly cooked; avoid reheating them more than once. --- From ChezJK (https://www.chezjk.com), Jonathan Katzman's public home-cooking archive: every meal he has photographed, written up as a recipe you can cook.