Clams Creole

Awesome, simple and quick! That’s how one reviewer described this tasty yet healthy recipe for Clams Creole. It’s the type of dish that’s not only delicious, but versatile too. You can make it with a number of other delightful seafoods such as oysters, shrimp, scallops, and whitefish.

You can steam the clams with tomatoes, chilies and wine, and serve it over linguine with a crusty bread that will come in handy to sop up the delicious juice! Enjoy this Bayou-inspired dish today, courtesy of

Clams Creole Clams Creole courtesy of

Prep: 20 minutes

Cook: 15 minutes

Ready In: 35 minutes


  • 1 tablespoon olive oil
  • ½ cup chopped green onions, white part only
  • ½ cup finely chopped green bell pepper
  • ½ cup finely chopped celery
  • 2 teaspoons minced garlic
  • ¼ cup white wine
  • 1 (10 ounce) can diced tomatoes with green chile peppers
  • 2 pounds fresh cherrystone or littleneck clams, scrubbed



Heat oil in a pot large enough to hold your clams, over medium heat. Add the onions, green pepper, celery and garlic; and cook, stirring until tender, about 5 minutes.

Stir in the can of tomatoes with green chiles, wine and clams. Turn the heat up to medium-high, cover the pot, and cook for 5 to 8 minutes, or just until all of the clams have opened. Remove from heat immediately.

Bring the flavor of New Orleans to your dinner table tonight with a recipe that’s sure to impress everyone!