You’ve probably heard the phrase happy as a clam, but have you ever wondered: Why clams? What makes them so happy? How can I be happy as a clam?

The Origins of Happy as a Clam

The full phrase dates back to the 19th century and is happy as a clam at high tide. With the additional three words, the saying makes a lot more sense. At high tide, clams are safely submerged and out of reach of hungry predators, whereas at low tide, they are much more likely to get plucked from the sand and eaten.

While I can’t say for sure that clams experience joy, I can say that cooking with them brings happiness to those of us who love fresh, briny seafood dishes. This classic, simple-to-make recipe features these little ocean gems in a wonderfully fragrant broth—perfect for soaking up with crusty bread..

Pair the dish with a crisp white wine—like a zesty Vermentino. Check out my wine pairing following the recipe.

Clams with White Wine, Garlic, and Herbs

Serves 4 as an appetizer

Ingredients

1 tbsp olive oil

1 to 2 shallots, finely chopped

1/2 tsp red pepper flakes (optional but highly recommended)

4 cloves garlic, thinly sliced

1 cup dry white wine (like Vermentino, Sauvignon Blanc, or Pinot Grigio)

2 lbs fresh clams, scrubbed clean

2 tablespoons butter

1/4 cup chopped fresh parsley

Zest of 1 lemon

Juice of 1/2 lemon

Freshly ground black pepper, to taste

Crusty bread for serving

Instructions

1) Heat the olive oil in a large, deep skillet over medium heat. Add the shallot and red pepper flakes. Sauté until fragrant and softened, about 2 minutes. Add garlic and cook for another minute. Pour in the white wine and bring to a simmer. Let cook for 2-3 minutes to allow the alcohol to burn off slightly.

2) Add clams to the pan and cover with a lid. Let them steam for about 4-6 minutes, shaking the pan occasionally until they open up. Discard any that don’t open.

3) Stir in the butter, parsley, lemon zest, and lemon juice, and toss clams in the flavorful broth. Season with black pepper, serve with plenty of crusty bread, and enjoy with a glass of the same white wine you used in the dish.

Wine Pairing

Want to feel like you’re having a seaside dinner in Tuscany? Tenuta Argentiera’s Scenario is a crisp, mineral-driven Vermentino from Bolgheri, along the Tuscan coast. Its citrusy acidity cuts through the dish’s richness, while a touch of textural complexity, saline minerality, and wild herbs match the buttery, briny clams.

This wine might be difficult to find in the U.S., but if you can track down a bottle, it’s well worth it! If not, look for these Vermentino wines.