Use the Microwave for Steamed Clams or Mussels

By
Peggy Trowbridge Filippone
Peggy Trowbridge Filippone
Peggy Trowbridge Filippone is a writer who develops approachable recipes for home cooks. Her recipes range from Grandma’s favorites to the latest food trends.
Learn about The Spruce Eats' Editorial Process
Updated on 06/24/21
Steamers
Stephen Walls / Getty Images
Prep: 10 mins
Cook: 5 mins
Total: 15 mins
Servings: 2 servings
Yield: 12 clams
Nutrition Facts (per serving)
293 Calories
24g Fat
4g Carbs
15g Protein
Show Full Nutrition Label Hide Full Nutrition Label
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Nutrition Facts
Servings: 2
Amount per serving
Calories 293
% Daily Value*
Total Fat 24g 31%
Saturated Fat 15g 74%
Cholesterol 99mg 33%
Sodium 1060mg 46%
Total Carbohydrate 4g 1%
Dietary Fiber 0g 1%
Total Sugars 0g
Protein 15g
Vitamin C 14mg 70%
Calcium 75mg 6%
Iron 2mg 12%
Potassium 392mg 8%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Use your microwave to steam clams or mussels with this basic recipe. Add your favorite herbs and/or seasonings. Steamed clams or mussels make a fancy appetizer or a special entree, and with this recipe, you can do it on the fly for a spur-of-the-moment party. This recipe is taken from "Mastering Microwave Cookery" by Marcia Cone and Thelma Snyder.​

Ingredients

  • 1 dozen clams, or 3/4 to 1 pound mussels, scrubbed well

  • 1/4 cup butter, melted

  • Lemon wedges, optional

  • Herbs, to taste, for garnish

  • Garlic, to taste, for garnish

  • Seasoning, to taste, for garnish

Steps to Make It

  1. Arrange the clams or mussels around the outer rim of a 10- to 12-inch shallow, round, microwave-proof dish, leaving the center open.

  2. Cover tightly and cook on high (100 percent) for 2 1/2 to 5 minutes, or until all the shells have opened. Rotate the dish once in the middle of cooking time if necessary.

  3. Serve with melted butter, lemon wedges and/or herbs and seasonings, along with the broth from the cooking.

Tips

Double the Recipe 

  • The most efficient way to double the number of clams and mussels is in two separate batches. Put in another plate while people begin eating and you won't miss a beat. Mussels will open faster than clams because the muscles fastening them shut are smaller than the clams'. However, because mussels are often meatier and larger than clams, they might take a little longer to cook once the shell is opened. A glass cover and casserole allow you to watch as they open up.

Serving Suggestions

  • For the full-on flavor and intensity of steamed clams or mussels you want to eat them straight, no chaser, with the suggested butter, lemon, and seasonings. For sides, think about corn on the cob if it's in season, slaw with vinegar dressing, cheese-garlic French bread, a favorite pasta or potato salad, a cold green bean salad with vinaigrette dressing or a mix of those options. It's a summertime meal. Dry white wine goes best with steamed clams; choose sauvignon blanc, Chablis or even a dry rose.

Other Ways to Use Steamed Clams

  • If you'd rather use the clams or mussels as a base of a recipe rather than eating them just steamed, sprinkle steamed clams with a breadcrumbs and herbs mixture and bake a few minutes until brown and crispy. If the clams are large enough, remove the meat and chop it up. Mix with the breadcrumbs and put back into the shell and then bake to a turn. Or mix the clams or mussels, along with the buttery sauce, with pasta and mushrooms, tomatoes, black olives -- really any additions you like. Serve with dry white wine as you would with steamed clams.