WSG News Blog

Local and Coastal: Clams with Celery and Toasted Garlic

April 10, 2020

By Abby Rogerson, WSG Student Assistant

NYT Cooking columnist Alison Roman holds up clams as one of the best bivalves, and after my experience with her Clams with Celery and Toasted Garlic, I may be convinced. They get a quick steam in a garlicky white wine reduction then are tossed with a lemony parsley mixture. Sharing some clams, tearing off a piece of baguette to soak up the briny goodness at the bottom of the bowl, and sipping the leftover wine brought some much-needed weekend energy to our kitchen table. 

Washington’s commercial seafood industry employs ~ 41,000 people in living-wage jobs, so it’s even more important to buy from our local fishers and shellfish growers during these challenging times. Meanwhile, Washington Department of Fish & Wildlife continues to work closely with the fisheries industry to monitor and maintain a sustainable supply of seafood for all Washington residents. 

This recipe is almost identical to Alison Roman’s referenced above, but portioned for two people and using Manila instead of littleneck clams.


  • 2 lbs Manila clams 
  • Olive oil
  • 1½ tablespoons unsalted butter
  • 3 garlic cloves, thinly sliced
  • ½ cup dry white wine
  • 1 stalk celery, thinly sliced
  • ½ cup parsley, roughly chopped
  • ¼ cup chives, chopped
  • 1 lemon, zest and juice
  • Crusty baguette, for serving


Step 1: Prep your clams. Scrub using a new kitchen sponge or clean kitchen brush and let sit in very cold water while you prepare your other ingredients, so they have time to spit out any sediment still trapped in their shells.

Step 2: Heat the butter and a healthy drizzle of olive oil in a large pot. Once hot, add the garlic. When the garlic has taken on a hint of color, add the wine and let simmer until it reduces by half. Add the celery and cook for 2–3 minutes.


Step 3: Using a slotted spoon or your hands, place the clams into the pot. Shake the pot so that the clams are in good contact with the bottom and cover. Let cook for about 5 minutes, shaking the pot occasionally.*

Step 4: Toss together the parsley, chives, lemon zest and juice. Top the clams with the herb mixture and olive oil. Serve with a fresh, warm baguette.

*If using more salt, add with the celery. The clams pack a salty punch, so add sparingly.