1 Lb. Steamer Clams Recipe

Clean clams

Rinse the clams under cold running water. Discard any clams with cracked shells or that remain open when tapped. If clams are sandy, soak them in a bowl of cold salted water (1 cup water + 1 tbsp salt) for 20 minutes, then scrub shells and drain.

Prepare aromatics

In a large, deep skillet or wide pot with a tight-fitting lid, melt 1 tablespoon of the butter over medium heat. Add the minced garlic and minced shallot and sauté for about 1 minute, stirring, until fragrant and softened but not browned.

Deglaze and build broth

Increase heat to medium-high, add the white wine and the 1/2 cup water (or reserved clam liquor) to the skillet, scraping any bits from the bottom. Bring the liquid to a gentle simmer and let it reduce for 2 minutes to concentrate flavor.

Steam clams

Add the cleaned clams to the simmering wine-broth in a single layer if possible. Cover with the lid, reduce heat to medium, and steam for 5–7 minutes, gently shaking the pot once or twice, until clams open. Discard any clams that remain closed after 7 minutes.

Finish sauce

Remove the lid. Turn heat off or to low. Add the remaining 1 tablespoon butter to the pan along with the chopped parsley, thyme, lemon juice, salt, pepper, and red pepper flakes if using. Swirl or stir gently until butter melts and emulsifies into the broth, coating the clams.

Taste and adjust

Taste the broth and adjust seasoning with more salt, pepper, or lemon juice as desired. If you prefer a brighter flavor, add an additional 1/2 teaspoon lemon juice.

Serve

Transfer clams and broth to a shallow serving bowl or serve directly from the skillet. Spoon broth over clams and sprinkle additional chopped parsley. Serve immediately with slices of crusty bread to soak up the broth.

If using bread, lightly toast or warm the baguette slices. Offer alongside the clams so diners can dip and mop up the garlic–white wine broth.