Few dishes capture the spirit of the seaside quite like a bowl full of steamed clams. The kind of meal that feels both rustic and indulgent, which I so enjoy.. Clams are one of those ingredients that might intimidate people at first glance – they’re a little mysterious, arriving in their tightly shut shells, waiting for the right moment to open up and reveal their tender treasures. But let me tell you, once you’ve tasted them cooked simply with smoky bacon, sweet onion, and a scattering of herbs, you’ll wonder why you didn’t try them sooner.
For me, steamed clams are a dish that’s all about atmosphere. Picture this: a large bowl piled high with shells, each one a little pocket of the sea, lightly bathed in a savoury broth that’s as good as the clams themselves. There’s a scattering of herbs – perhaps a bit of parsley or thyme – to brighten things up, and tucked within the mix are pieces of crisp bacon and soft onion that lend a richness and depth to the whole affair. It’s the kind of meal where everyone gathers around the table, sleeves rolled up, ready to tuck in with fingers and spoons, savouring each bite and each dip of bread into the broth.
Now, bacon might not be the first thing that comes to mind when you think of clams, but the combination is magic. The smoky saltiness of bacon pairs beautifully with the delicate brininess of the clams. It’s almost as if the land and sea are having a little conversation on your plate. The onions, softened and sweet, tie everything together, mellowing out the flavours while adding just the right amount of comfort. When you scoop up a clam, with just a bit of bacon and onion clinging to it, the balance of flavours is perfection.
What I love most about this dish is its simplicity. Clams don’t need much fussing. In fact, the less you do, the better they taste. The steam does all the work, coaxing the shells open and infusing them with the flavours you’ve layered into the pot. The result is light but satisfying, delicate but full of character. And there’s something very grounding about cooking clams. You wash them, watch them slowly open in the steam, and then share them straight from the pot. It’s honest food, with nothing to hide.
When it comes to serving the steamed clams, I like to bring them to the table right in the same bowl they were cooked in. There’s something wonderfully casual about it – no need to fuss with plating when the whole point is sharing. Place that bowl in the middle of the table, hand everyone a fork or just let them dive in with their hands, and keep a second bowl nearby for the discarded shells. Don’t forget a loaf of crusty bread either – it’s practically essential for mopping up the broth, which is one of the best parts of the meal. That liquid at the bottom of the bowl – a mix of clam juice, bacon drippings, onion sweetness, and herbs – is liquid gold.
Steamed clams also bring a sense of occasion to the table without requiring much effort. Whether you’re hosting friends for a relaxed evening or treating yourself to something a little special, steamed clams with bacon and onion feel celebratory. They look impressive, piled up in their shells, herbs scattered like confetti, yet they’re unfussy and approachable. It’s the sort of dish that invites conversation, laughter, and maybe even a bit of mess – the best kind of meal, in my book.
And perhaps that’s the magic of steamed clams: they’re as much about the experience as they are about the flavour. There’s a rhythm to cracking open the shells, a joy in finding the perfect balance of broth, clam and bacon on your spoon, and a satisfaction in seeing the pile of empty shells grow as you eat. It’s communal eating at its finest – relaxed, flavourful, and full of charm.
So the next time you want to bring a taste of the coast into your kitchen, think of a bowl of steamed clams with bacon and onion. They’re proof that the simplest ingredients, treated with care, can come together to create something that feels truly special.
Steamed Clams
Ingredients
- 1.5 kg clams fresh scrubbed and rinsed
- 200 g streaky bacon chopped
- 1 large onion finely sliced
- 2 cloves garlic minced
- 250 ml dry white wine or fish stock
- 1 tbsp butter
- 1/4 bunch fresh parsley chopped
- 1/6 bunch fresh thyme or chives chopped
- black pepper to taste
- 1 large lemon wedges for serving
Instructions
- Rinse the clams under cold running water and give them a gentle scrub to remove any grit. Discard any cracked shells or clams that don’t close when tapped.1.5 kg clams
- In a large, wide pot with a lid, cook the chopped bacon over medium heat until it turns crispy and releases its fat. Remove a few pieces for garnish later, if desired.200 g streaky bacon
- Add the sliced onion to the pot with the bacon and cook for 3–4 minutes until softened. Stir in the garlic and cook for another minute.1 large onion, 2 cloves garlic
- Pour in the white wine or fish stock and let it simmer for a minute to allow the alcohol to cook off if using wine.250 ml dry white wine
- Add the clams to the pot, give everything a quick stir, and cover with a tight-fitting lid.
- Let the clams steam for 5–7 minutes, shaking the pot gently halfway through, until the shells open.
- Discard any that stay closed.
- Add the butter and scatter in the chopped parsley and any other herbs you’re using. Season with a little black pepper. Give everything a gentle stir so the clams are coated in the aromatic broth.1 tbsp butter, 1/4 bunch fresh parsley, 1/6 bunch fresh thyme, black pepper
- Transfer to a large bowl, piling the clams high in their shells.
- Spoon over the broth and scatter the reserved bacon and extra herbs on top.
- Serve the steamed clams with crusty bread and lemon wedges if you like.1 large lemon
23 comments
Such a comforting yet elegant dish.
Shells piled high, herbs scattered on top, and that gorgeous aroma of garlic and bacon—just beautiful.
The bacon really makes the dish. It gives the clams a smoky edge without overpowering their natural taste.
The broth was so flavourful I could’ve eaten it on its own with a spoon.
That broth alone could win awards.
Next time I’m adding extra bread for dipping.
It smelled like heaven when I brought it to the table, and it tasted even better.
The clams were tender and juicy, and not a single one stayed shut.
I served it with crusty bread and a glass of white wine and felt like I was dining in a little harbour town.
My partner said it was the best clam dish they’ve ever had, and we’ve eaten our fair share in seafood restaurants.
I wasn’t sure about pairing clams with bacon, but wow – it absolutely works.
I’ve never made clams before and was nervous, but this dish made me feel like a pro.
The herbs scattered on top made it look so fresh and vibrant.
It tasted like a holiday by the coast, but without the fuss. Even the kids tried a clam, which is a miracle!
Perfect for a Friday night treat.
A very simple recipe but the result is just perfect. The flavour of the sauce goes so well with the clams.
Absolute crowd-pleaser. We demolished the whole bowl in minutes and I wish I’d made a double batch.
I loved how quick it was to cook. Prep didn’t take long, and the clams opened perfectly in minutes.
It was straightforward, impressive, and incredibly tasty.
I usually find clams a bit bland on their own, but with the onion and bacon in the broth, every bite had layers of flavour.
I made this for friends and the entire table went quiet when they started eating – always a good sign. We ended up fighting over the last bit of broth with chunks of bread.
The balance of flavours is spot on. The onions add a sweetness that softens the briny kick from the clams, and the bacon gives it that irresistible depth.
Rustic, simple, and full of flavour.