Recipe for Steamed Clams in Lemon Wine Sauce

recipe for steamed clams

Recipe for Steamed Clams has the perfect lemon wine broth. Made with dairy free cashew cream, white wine, garlic and lemon.


  • 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, such as Kirkland’s
  • 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


  1. To a high speed blender, add the seafood stock and cashews. Process on high speed until smooth and creamy. Set cashew cream aside.
  2. 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.
  3. 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.
  4. Remove from heat and stir in the lemon juice.
  5. Garnish with parsley and serve warm.