Clam Lover's Steamer Clams Recipe

Purge clams

Place clams in a large bowl and cover with cold water. Add coarse kosher salt and let sit for 20–30 minutes to encourage clams to expel sand. Rinse and drain clams under cold running water, scrubbing any debris from the shells. Discard any clams with cracked shells or that do not close when tapped.

Prepare cooking liquid

In a measuring cup combine the dry white wine and chicken/seafood stock. Set aside. Reserve about 1–2 cups of water used for purging in case you need to loosen grit while steaming.

Sauté aromatics

In a large, heavy-bottomed deep skillet or Dutch oven, heat 1 tablespoon olive oil and 4 tablespoons unsalted butter over medium heat until the butter foams. Add the finely chopped shallot and sauté 2–3 minutes until softened. Add the minced garlic and red pepper flakes and cook 30–45 seconds until fragrant, taking care not to brown the garlic.

Deglaze and simmer

Increase heat to medium-high, pour in the white wine and stock mixture and bring to a simmer. Scrape any browned bits from the pan. Allow the liquid to reduce slightly, about 2–3 minutes.

Steam the clams

Carefully add the purged clams to the simmering liquid, cover the pot, and steam for 5–7 minutes, shaking the pan once or twice, until clams open. Discard any clams that remain closed after 8 minutes. Stir in lemon juice and lemon zest, then remove the pan from the heat.

Finish sauce with butter and herbs

Stir in the remaining 2 tablespoons butter (cold cubes) a piece at a time, swirling the pan to create a glossy emulsion. Add chopped parsley and most of the chopped basil (reserve a few leaves for garnish). Season with freshly ground black pepper to taste. Taste and add a pinch of salt only if needed (the clams and stock can be salty).

Prepare rosemary bread

Preheat broiler to high (or grill pan to medium-high). Brush the cut sides of the rustic bread with the 2 tablespoons olive oil and sprinkle with chopped rosemary and sea salt. Place bread cut-side up under the broiler or on the grill pan and toast 2–4 minutes until golden and crisp at the edges but not burned. Remove and slice into serving pieces.

Spoon the steamed clams and as much of the butter-wine broth as desired into a wide shallow bowl or into individual bowls. Scatter remaining fresh basil leaves on top and add any reserved chopped parsley. Place rosemary bread on the side for dipping. Serve immediately while hot.

Optional: For extra richness, dot the broth with the remaining 2 tablespoons cold butter just before serving and allow it to melt into the sauce.