Gwyneth’s Clams

When fresh clams are on the menu, give Gwyneth’s Clams recipe a try.  Simple and flavorful, this is the tastiest way to steam up some of these bad boys!

Yes, Gwyneth refers to Gwyneth Paltrow who was presented with a pile of clams and a bottle of Albariño, Galicia’s crisp white wine. She spontaneously created this tasty recipe. It couldn’t be simpler: The wine is infused with garlic and bay leaves while it steams open the clams. A splash of olive oil completes the dish.

I always like to clean my clams before steaming them.  Do this by covering the clams in a large bowl with cold water. Sprinkle with a tablespoon of salt and a tablespoon of cornmeal.  Let them sit for one hour.  Drain and rinse them.

This removes any sand particles that may have accumulated in the clams.

Place the clams, bay leaves and wine in a large skillet that has a tight-fitting lid.  Bring the wine to a boil and then cover and cook until the clams open.  This takes about 10 minutes.  Be sure to discard any clams that don’t open up.

Use a slotted spoon and remove the clams and place them in serving bowls.

Stir the olive oil and kosher salt into the broth and pour over the clams.

Serve the clams hot with crusty bread.

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Lastly, if you make Gwyneth’s Clams, be sure to leave a review down below at the bottom of this page (stars are also appreciated)! Above all, I love to hear from you and always do my best to respond to each and every review. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is one of my favorite things to do!

Gwyneth’s Clams

Makes: 4 servings

Prep Time: 5 minutes

Cook Time: 20 minutes 

Total Time: 25 minutes plus clean time 1 hour


  • 4 dozen littleneck clams, cleaned
  • 1 tbsp corn starch
  • 1 tbsp plus 1 tsp kosher salt, divided
  • 1 head of garlic, halved horizontally
  • 3 bay leaves, preferably fresh
  • 1 & 1/2 cups dry white wine, preferably Albariño
  • Crusty bread, for serving, toasted if desired


To clean clams, place them in a large bowl and cover with cold water. Sprinkle with 1 tablespoon kosher salt and 1 tablespoon cornmeal. Let stand for one hour, then rinse and drain.

Put the clams, garlic, bay leaves and wine in a large skillet. Bring the wine to a boil over moderately high heat. Cover with a tight-fitting lid and cook until the clams open, about 10 minutes; discard any clams that don’t open. Using a slotted spoon, transfer the clams to 4 bowls. Stir the olive oil and 1 teaspoon kosher salt into the broth, and then pour over the clams. Serve hot, with crusty bread.

Recipe adapted from Gwyneth Paltrow


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