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Basque Style Clams


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  • 10 pounds littleneck clams
  • 2 heads roasted garlic, pulp only
  • 6 cloves garlic, minced
  • 1 yellow onion, minced
  • 6 tablespoons olive oil
  • 28 oz clam broth
  • 750 ml white wine or water
  • 3 cups long-grain white rice
  • kosher salt to taste
  • handful of parsley, garnish


Adapted from


Step 1

Scrub the shells of the clams, then soak in cold water for 30 minutes. Drain, and repeat twice. Set aside.

In a large stock pot, heat the olive oil over low heat, and cook the onion until soft; about 7 minutes. Add the roasted garlic, stir, and cook for 3 minutes. Add the minced garlic, the clam broth, and the white wine, bring to a low simmer. Add the clams. Cook until they pop open; about 8 - 10 minutes. Once they have opened up, remove with a slotted spoon, and set aside. Add the rice to the broth, stir, and then cover. Cook over low heat, until tender, about 25 minutes. Stir in the clams, and any juices that collected in the bowl. Gently reheat, over low heat, for 5 minutes. Stir in the parsley. Serve. Eat.

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