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Steamed Clams with Garlic and Herbs

Clams are in season in February so don’t miss your chance to prepare this simple, and exceptionally delicious starter served with a loaf of toasted crusty bread - a guaranteed crowd pleaser.

of 3 reviews.


Combine the butter and olive oil in a large shallow skillet over medium heat. Add the garlic, shallots andthe red pepper flakes and cook for 2-3 minutes until garlic is fragrant but not burned. Add the clams, cover with the lid and cook for 5-7 minutes, stirring occasionally, until clams have opened.

Discard any clams that are still closed. Add the chives and juice from the lemon wedges and give the pot a quick stir. Transfer the clams and the cooking liquid to a large serving bowl and serve with pieces of toasted bread to soak up the cooking liquid.


2 Tbsp butter

2 Tbsp olive oil

3 cloves fresh garlic, finely chopped

2 shallots, finely chopped

1 Tbsp red pepper flakes

4-5 pounds of clams, scrubbed, rinsed and cleaned

3 Tbsp fresh chives, finely chopped

1 lemon, cut into wedge

toasted baguette for serving