Steamed Clams-petite Order Recipe

Clean clams

Rinse clams thoroughly under cold running water. Discard any with cracked shells or that do not close when tapped. If clams are gritty, soak them in a bowl of cold salted water (about 1 tbsp kosher salt per 2 cups water) for 20 minutes, then drain and rinse.

Prep aromatics

Finely mince the garlic and shallot. Zest half a lemon and then juice it, reserving both zest and juice. Chop the parsley and set aside.

Heat pot

Place a wide, heavy-bottomed saucepan or shallow Dutch oven over medium heat. Add the butter and allow it to melt and foam but not brown (about 1–2 minutes). Add the minced shallot and sauté until softened and translucent, about 1–2 minutes. Add the garlic and cook 30–45 seconds until fragrant.

Deglaze and build broth

Carefully add the white wine and water to the pot (it may sizzle). Increase heat to medium-high and bring to a gentle boil. Scrape any browned bits from the bottom of the pan. Let the liquid simmer for 1 minute to cook off a bit of alcohol.

Steam clams

Add the cleaned clams to the pot in a single layer if possible. Cover tightly with a lid and steam for 5–7 minutes, shaking the pot once or twice, until most clams have opened. Start checking at 4 minutes — clams will open quickly once done. Discard any clams that remain tightly closed after 8 minutes.

Finish broth

Once the clams are open, remove the pot from heat. Stir in the lemon zest, lemon juice, chopped parsley, black pepper and kosher salt. Taste the broth and adjust seasoning with additional salt or pepper as needed. Add a small pat of butter (optional) and swirl to create a glossy finish.

Prepare bread: while clams steam, lightly toast or warm the bread slices and drizzle with a little olive oil if desired.

Plate: Using tongs or a slotted spoon, transfer clams to a shallow bowl. Spoon the hot broth over the clams. Serve immediately with toasted bread on the side for dipping and lemon wedges if desired.

Notes: For a slightly spicier version, add 1/4 tsp red pepper flakes to the aromatics. Leftover broth can be strained and refrigerated for up to 2 days.