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Serrano Garlic Clams

Serrano Garlic Clams S

Steamed clams can be as simple or as complicated as you want to make them. This particular recipe will require you to slice and dice a few things, but the return far outweighs the effort from our perspective. Enter: Serrano Garlic Clams


  • 3 TB butter
  • 3 garlic cloves, minced
  • 1 medium onion, diced
  • 2 serrano peppers, sliced
  • Salt & Pepper, to taste
  • 1 TB fresh thyme
  • 1 TB fresh rosemary
  • 1 TB fresh oregano
  • juice of 1 lemon
  • 1 can petite diced tomatoes with green peppers
  • 1(ish) cup white wine (more if you'd like extra broth)
  • 100 littleneck clams
  • pita bread pieces, warmed


  • In a medium pot, sauté butter, garlic, onions, and serrano peppers.
  • Add salt, pepper, thyme, rosemary, and oregano. Mix and let simmer for a few minutes to incorporate the flavors.
  • Add lemon juice, diced tomatoes, and white wine.
  • Bring to a boil.
  • Reduce heat and add Cherrystone Aqua-Farms littleneck clams. Steam until clams open.
  • While clams are steaming, warm pita to serve alongside clams (for sopping up the broth!).
  • We like to pour the clams and broth into a just-deep-enough pan so the broth is more accessible. Serve in shallow bowls for easy broth access (or gather 'round and eat directly from the pan - no judgement here).

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