This Week’s Recipe: Dutch Oven Steamed Clams

Campfire Steamed Clams

Clams 1


  • 4qt Dutch Oven


  • 2 tablespoons butter
  • 2 cloves garlicminced
  • ½ teaspoon red pepper flakes
  • ¾ cup white wine
  • 2 pounds littleneck clamscleaned + scrubbed
  • fresh parsley
  • 1 lemoncut into quarters
  • Crusty baguettesliced


  • Check clams and discard any that are not closed (tap any that are open on the table; if they close within a few minutes of tapping, you can still use them). Wash and scrub the clams.
  • Melt the butter in a Dutch oven (or pot with a tightly fitted lid) over medium heat. Once the foaming subsides, add the garlic and red pepper flakes and sauté 2 minutes.
  • Add the wine and simmer for about 30 seconds – just until the alcoholic bite burns off (there should still be liquid in the pot though!)
  • Add the clams and cover the pot with a lid. Steam 5-10 minutes, or until the clams have opened. Discard any clams that are still closed.
  • Top with parsley, a squeeze of lemon, and grilled bread to soak up all the sauce!


This recipe will serve 2 for dinner when served with bread or pasta or will make 4-6 appetizer-sized servings.
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