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I agree with David Tanis, when it comes to steamed clams, the more broth the better.
Of course the most important element in any clam recipe is that the clams be super fresh and alive (learn more about how to buy the freshest clams.) Once you get beyond the clams, the broth is most definitely what makes the dish though.
Plenty of exotic recipes for steamed clams can be found online, Red Curry, Coconut and Ginger Steamed Clams being one of my favorites. However, for this dish I really wanted to go with a more traditional garlic, parsley, wine and lemon cream sauce. Without real cream, of course 😉
Dairy Free Steamed Clams
To be honest, I was not entirely sure cashew cream would work as a substitute for dairy cream in this particular recipe. I use cashew cream all the time so I’m not sure why I was hesitant to use it in my clam dish. For some reason I think I thought the clams and cashews would not be a good combination. My concerns were definitely not warranted though as the cashew cream is truly sensational. The first time I made the recipe I used too many cashews and the sauce was a bit too thick. However, the ratio of 2 1/2 cups seafood stock to 1/2 cup raw cashews seems to be just perfect.
And speaking of seafood stock…
Fish Stock is a Gold Mine of Nutrients!
It seems like everyone knows about the health benefits of bone broth these days. But fish stock?
I had absolutely no idea fish stock was as nutritious as it is until our son insisted I make a bouillabaisse recipe from scratch. The broth was so incredibly good that I could hardly get enough of it. It was almost like I was intensely craving whatever was in there. I was so curious about the nutritional composition of the homemade fish stock that I decided to do a little research…
Sure enough, homemade fish broth is a gold mine of nutrients! I was blown away by the health benefits of homemade fish broth (not to mention the delicious savory flavor) that I am now specifically looking for clean eating recipes I can make that call for fish broth.
In the real world though, I realize making homemade fish broth is not always realistic time-wise. So, if you are making the steamed clams on a weeknight you might want to just go with a ready-made fish broth instead….
Look for a CLEAN Fish Broth…
When it comes to ready-made fish broth, not all brands are equal. Bar Harbor makes a delicious, savory clean fish broth from sustainable fish. They also use vegetables, real wine and non-irradiated spices. Importantly, they also keep their products free of preservatives and MSG (a neurotoxin).
Here’s what you’ll find in Bar Harbor Seafood Stock…
Ingredients: Clam Stock, Certified Maine Lobster Stock, Wild-caught Fish Stock, Onion, Celery, Carrots, Dry White Wine, Bay Leaves, Salt, Whole Peppercorns, Garlic, Parsley
Bar Harbor Seafood Stock can be found at just about any grocery store nationwide. Of course you can also buy it online at Amazon too.
1/4 Cup Minced Garlic???
Yes, there is a full 1/4 cup of minced garlic in the steamed clams recipe. That is not a misprint.
Just like my recipe for Shrimp Scampi with Zucchini Noodles, I use a LOT of garlic in my steamed clams. I use way more than you might think is reasonable. But trust me, the 1/4 cup minced garlic is not a mistake. It does wonders for flavoring the dish, not to mention boosting your health! The health benefits of garlic are pretty staggering, so much so that it is one of those foods I go out of my way to try and eat everyday. For whatever it’s worth, I find broths of any kind are always a great way to add more garlic.
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When it comes to a recipe for steamed clams, the broth is always what makes the dish. Made with a dairy free cashew cream, white wine, garlic and lemon, this broth is outrageously delicious.
Ingredients
- 2 1/2 cups seafood stock (either homemade OR Bar Harbor brand Seafood Stock)
- 1/2 cup raw cashews
- 3 tablespoons extra virgin olive oil
- 1/4 cup minced garlic
- 1/4 cup chopped scallions
- 2 1/2 pounds small clams
- 1/2 cup dry white wine
- 3 tablespoons fresh lemon juice
- Chopped parsley (for garnish)
Instructions
- To a high speed blender, such as a Vitamix,, add the seafood stock and cashews. Process on high speed until smooth and creamy. Set cashew cream aside.
- Heat the oil in a large heavy saucepan over medium heat; add the garlic and scallions and saute, stirring continuously, until garlic is soft, about 3 minutes. Add the clams and cook 5-minutes.
- Add the wine and reserved cashew cream. Bring to a boil and reduce to a rolling simmer. Cook until the clams open up, stirring occasionally.
- Remove from heat and stir in the lemon juice. Garnish with parsley and serve warm.
WANT MORE HEALTHY DINNER RECIPES?
If you liked the recipe for steamed clams, be sure to check out a full month’s menu of delicious healthy dinner recipes (including weekly shopping lists!) in our Clean Cuisine Dinners digital cookbook.
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