Delicious Clams Steamed in Bubbly Champagne

Welcome to a world of flavors and aromas, where the delicate taste of clams and the bubbly richness of champagne come together in perfect harmony. Our Clams Steamed in Champagne Recipe promises to transport your taste buds to an exquisite culinary experience that you won’t forget anytime soon.

The briny flavor of fresh clams and the light, crisp taste of sparkling wine are a match made in heaven, creating an irresistible dish that is both decadent and easy to prepare. This recipe is perfect for any occasion – whether you’re hosting a fancy dinner party or looking to treat yourself to a homemade feast.

Not only does this recipe deliver on taste, but it also boasts several health benefits. Clams are a fantastic source of protein and minerals, while champagne contains antioxidants that promote heart health. So, indulge in this luxurious meal without any guilt – it’s good for you!

In this article, we will provide you with step-by-step instructions on how to prepare our delicious Clams Steamed in Champagne Recipe. We’ll also share some tips and variations so that you can tailor the dish to your liking. By the end of this article, we guarantee that you’ll be eager to try out this recipe for yourself!

Why You’ll Love This Recipe

Clams Steamed in Champagne
Clams Steamed in Champagne

This recipe for Clams Steamed in Champagne is absolutely sensational! Let me tell you why you’ll love it. Are you tired of the same old bland seafood dishes? Or maybe you’re looking for a way to impress guests at your next dinner party? Well, this recipe is the answer to both of those problems.

First of all, let’s talk about the champagne. We all know that champagne and seafood are a match made in heaven. The bubbles in the champagne create a beautiful steam that perfectly cooks the clams, while also infusing them with a delicate, yet distinct, flavor. Not to mention, it adds a touch of elegance and sophistication to any meal.

Now, let’s get into the clams themselves. These little bivalves are nutritious and incredibly versatile. They can be enjoyed on their own as an appetizer or used to make delicious seafood sauces and pastas. And in this recipe, they are paired with garlic, shallots, butter, and fresh herbs to create a flavorful broth that you will want to slurp up with a spoon.

But perhaps my favorite thing about this recipe is how easy it is to make. All you need is a few simple ingredients and a large pot to steam the clams in. It’s perfect for a quick weeknight meal or a fancy dinner party alike.

So what are you waiting for? Give this Clams Steamed in Champagne Recipe a try and experience the magic for yourself! Your taste buds will thank you.

Ingredient List

 Bubbles and Clams: the perfect pair!
Bubbles and Clams: the perfect pair!

Here are the ingredients needed for this delectable dish:
– 4 lbs small clams (Manila or littleneck clams)
– 2 tablespoons olive oil
– 3 tablespoons unsalted butter
– 4 shallots, finely chopped
– 4-6 garlic cloves, minced
– 1 cup steamed champagne or sparkling wine
– Salt and white pepper to taste
– 4 tablespoons fresh parsley, chopped

Additional ingredients if you would like to serve Clams Steamed in Champagne Recipe:
– Sourdough toast
– Linguine
– Freshly cracked black pepper
– Fresh clams with half shell and a side of fresh mayonnaise to dip the clams in

Feel free to substitute with steamer clams or neck clams. You can also use Sauvignon Blanc or any white wine of your preference. Don’t forget that each ingredient contributes differently to the flavor profile of the dish – choose carefully!

The Recipe How-To

 A sophisticated twist on the classic clam dish.
A sophisticated twist on the classic clam dish.

Now that we have gone through the ingredient list and why this recipe is worth the try, it’s time to dive into the steamed clams in champagne recipe! This dish is versatile and perfect for seafood lovers, allowing the delicious flavors of the clams to mesh well in a broth of savory champagne sauce. Here’s how to make it happen:


  1. Heat oil over medium-high heat in a heavy large pot.
  2. Once heated, add garlic and shallots to the oil and sauté for about 30 seconds or until they are fragrant.
  3. Add 1 cup of champagne to the pot while stirring occasionally for about 2 minutes, or until the champagne has reduced by half.
  4. Next, add butter and stir until it has melted completely.

    Note: Make sure that the heat is on medium-high during this process.

  5. After melting the butter, add your clams into the pot and toss them gently for an even coating with sauce.

  6. Cover your pan tightly and let your clams cook for around 6-8 minutes or until fully cooked.
  7. Check your clams every minute and toss them until all of them have been fully cooked.
  8. Once done, turn off the heat and sprinkle some fresh parsley over your steamed clams in champagne before serving.

    Tip: Steamed littleneck clams are best paired with sourdough toast.

Whether you’re having a dinner party or a date night at home, this steamed champagne recipe is perfect for any occasion. The combination of such ingredients as shallot, garlic, and champagne gives great flavor enhancement overall that highlights natural briny sweetness from fresh Manila clams or littleneck clams while creating nutty aroma from the slightly reduced champagne butter sauce. Enjoy!

Substitutions and Variations

 Just a touch of Champagne can elevate a simple meal into something exquisite.
Just a touch of Champagne can elevate a simple meal into something exquisite.

There are a few substitutions and variations that can be made to this Clams Steamed in Champagne recipe without sacrificing flavor or quality.

Firstly, while the recipe calls for small clams, you can also use manila clams or littleneck clams. Both of these types of clams work well in this dish and will give you a similar taste.

If you don’t have champagne on hand or prefer not to use it, you can substitute it with white wine. A Sauvignon Blanc is recommended as it has a similar light and crisp flavor to champagne.

For those who want to add some more variety to the recipe, try adding some seafood to the mix. Shrimp, mussels or scallops would all pair nicely with the clams and add some extra flavor and texture to the dish.

For those who want a white wine sauce rather than a champagne sauce, simply substitute the champagne with a dry white wine when cooking the clams.

Finally, if you want to try something different altogether, serve the steamed clams with garlic butter sauce instead of champagne butter sauce. Or, turn the dish into Clam Sauce Linguine by adding 4 tablespoons of fresh mayonnaise and 2 tablespoons of minced garlic while sautéing shallot finely chopped 4-6 cloves of garlic minced.

No matter what substitution or variation you choose, this Clams Steamed in Champagne recipe is sure to be a hit at your next sea-food inspired dinner party!

Serving and Pairing

 Combining two luxurious ingredients for an unforgettable meal.
Combining two luxurious ingredients for an unforgettable meal.


Serve the clams steamed in champagne as soon as you take them out of the pot, accompanied by a sprinkle of fresh chopped parsley, sourdough toast, and a glass of Sauvignon Blanc or sparkling wine. The white wine-based dish will pair perfectly with the tanginess of a fresh green salad that has a vinaigrette dressing, balancing each other’s flavors.

If you prefer pasta, use the champagne cream to dress up some linguine, toss them with the cooked clams, and sprinkle with chopped parsley. This clam sauce is excellent for seafood lovers who enjoy creamy white wine-based sauces.

Alternatively, you can serve garlic butter clams alongside a light homemade mayo dip. In fact, you can use almost any fresh shellfish for this recipe. Dip them into the fresh mayonnaise to cool down your tongue after tasting the sweet and briny flavor of fresh clams.

For alcoholic beverages pairing suggestions, I recommend choosing white wine with light body and acidity to complement the delicate flavor of the seafood without overpowering. A Sauvignon Blanc from New Zealand or France would be perfect. If you are not a fan of white wine, opt for sparkling wines or Champagne – literally bringing joy to your party tables.

In summary, whether it’s a dinner party or just another night in with your family and loved ones, this steamed champagne recipe is always an excellent choice for an easy staple dish that will never go wrong!

Make-Ahead, Storing and Reheating

 When seafood meets sparkling wine, magic happens.
When seafood meets sparkling wine, magic happens.

If you are hosting a party or just looking to save some time, this recipe can be made ahead of time and stored in the refrigerator for a day. To reheat the steamed clams, place them into a pot and heat over medium heat until warm. You may need to add a bit of water to the pot and steam the clams again to bring them back to their original flavor and texture.

It is important not to overcook the clams, as they can become rubbery and lose their flavor. If you do not plan on serving all of the steamed champagne clams at once, store any leftover in an airtight container in the refrigerator.

These steamed clams lend themselves well to other dishes such as linguine with clam sauce or garlic butter clams. You can easily make these recipes by using the leftover champagne butter from the steamed clams to create a white wine sauce for your linguine or as an added flavor for your garlic butter clams.

In terms of pairings, we suggest pairing these steamed champagne clams with a crisp Sauvignon Blanc or sparkling wine. The light acidity of these alcoholic beverages pairs perfectly with seafood dishes such as steamer clams.

Overall, this recipe is perfect for an appetizer or main dish for those who love fresh seafood. By following our make-ahead, storing, and reheating tips, you can enjoy these delicious clams anytime without sacrificing flavor or texture.

Tips for Perfect Results

 Perfect for a romantic night in or a fancy dinner party.
Perfect for a romantic night in or a fancy dinner party.

As you prepare to steam your clams in champagne, allow me to share some tips with you to ensure the perfect results.

Firstly, make sure to use live clams when preparing this recipe. Any dead or open clams should be discarded immediately as they can make you sick.

Secondly, it is important that you wash your clams thoroughly using cold water to get rid of any dirt or sand. You can also soak them in salted water for about two hours to help remove any grit.

In addition, using a heavy large pot is crucial for an even distribution of heat. This ensures that all the clams cook evenly and none are overcooked or undercooked.

It is also essential that you use high-quality butter and champagne to bring out the vibrant flavors of the dish. Avoid using imitation ingredients as they may affect the overall taste of your recipe.

Another helpful tip is to add the champagne gradually and not all at once. This allows for better control over the cooking process and makes it easier for you to adjust seasoning where necessary.

Lastly, when steaming your clams, keep a close eye on them and avoid overcooking them. Steam them for only two to three minutes or until they open up. Overcooking can result in tough and chewy meat, which is not desirable.

By following these tips, you will surely achieve perfect results with your mouthwatering clams steamed in champagne dish. Enjoy!


Before we conclude this recipe, I would like to share with you some frequently asked questions about this dish. If you have any doubts or concerns, do not worry – I am here to help! These FAQs will give you a better understanding of the preparation and cooking process, as well as provide helpful tips on variations and substitutions. Let’s take a look at them together!

What do you put in the water when steaming clams?

To cook clams, adding a small amount of liquid like wine, water, or chicken stock is sufficient. It’s important to use just a splash since the clams will release their own liquid as they cook. To steam them, cook on medium heat with the lid on for approximately 5 to 7 minutes.

What is the best wine for steaming clams?

As a sommelier, I have found that seafood dishes, such as steamed clams and oysters, have their ideal wine pairings. For instance, steamed clams taste best when accompanied by a highly-acidic Sauvignon Blanc or a dry Rosé. However, if you add creamy sauce to the clams, a mid-range white Burgundy would work better. Both the Sauvignon Blanc and Rosé wines complement oysters excellently, bringing out the nutritious and complex flavors of freshly-shucked oysters.

Is it better to steam or boil clams?

To ensure that the food is safe to eat, it is advised by the regulatory agency to steam clams and mussels inside their shells for a minimum of four to nine minutes after the water has started boiling. Any shellfish that does not open during cooking must be thrown away.

How much liquid do you steam clams with?

To prepare clams, fill a pot or steamer with water or beer, around one to two inches high. This will add a sharp flavor to the dish. After adding clams, bring the liquid to a boil over high heat. Once boiled, lower the heat and tightly cover the container. Steam the clams for 3 to 5 minutes, or until the shells open up.

Bottom Line

In conclusion, if you’re looking for a dish that will surely impress your dinner guests, you must definitely try this recipe for clams steamed in champagne. Not only is it delicious, but it’s also easy to make and takes only a matter of minutes to prepare. The combination of shallots, garlic, and parsley along with the crisp taste of the champagne truly makes this recipe stand out.

One of the best things about this recipe is that it can be paired with so many different dishes. Whether you are serving it with linguine or sourdough toast, this delightful seafood meal will surely satisfy any craving.

If you’ve never tried cooking clams before or you’re not quite sure where to start when it comes to wine pairings, don’t worry! This recipe is beginner-friendly and versatile enough to match any wine preference or skill level.

Overall, this recipe is an elegant yet simple way to add a touch of luxury to your next seafood dinner. So why not create an unforgettable dining experience with clams steamed in champagne? Trust me, your taste buds won’t be disappointed!

Clams Steamed in Champagne

Clams Steamed in Champagne Recipe

These are terrific, some would even say, "romantic". From the November 1989 issue of Bon Appetit. I serve this over linguine.
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Prep Time 20 mins
Cook Time 20 mins
Course Appetizer
Cuisine French
Calories 396.2 kcal


  • 3 tablespoons olive oil
  • 1 1/4 lbs small clams, scrubbed
  • 4 garlic cloves, finely chopped
  • 2 shallots, finely chopped
  • 3/4 cup dry champagne (or other sparkling wine)
  • 2 tablespoons fresh parsley, chopped
  • 6 tablespoons unsalted butter, chilled, cut into tablespoon-sized pieces
  • salt
  • white pepper, freshly ground


  • Heat oil in heavy large pot over medium-high heat.
  • Add clams and cook two minutes, tossing gently.
  • Stir in garlic and shallots.
  • Add Champagne and cook three minutes. Cover and steam five minutes. Remove opened clams.
  • Cover and cook remaining clams five more minutes; discard any that do not open.
  • Transfer clams to bowls using slotted spoon.
  • Boil liquid in pan until reduced to 2/3 cup, about five minutes.
  • Reduce heat to low. Mix in parsley and lemon juice. Whisk in butter, one tablespoon at a time.
  • Season with salt and pepper. Spoon sauce over clams and serve.

Add Your Own Notes


Serving: 232gCalories: 396.2kcalCarbohydrates: 7.6gProtein: 18.8gFat: 28.8gSaturated Fat: 12.5gCholesterol: 94mgSodium: 87mgFiber: 0.1gSugar: 0.5g
Keyword < 60 Mins, Easy
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