Fresh Steamers Recipe

Rinse shellfish under cold water. Scrub clams and mussels; discard any with cracked shells or that do not close when tapped. Pull beards from mussels if needed. Pat shrimp dry and set aside in refrigerator.

Scrub potatoes and halve if larger than bite-size. Cut corn into 2–3 pieces per ear. Zest and juice the lemon; mince garlic and shallot; chop parsley; pick thyme leaves from stems if desired.

Simmer potatoes

In a large, heavy-bottomed pot (big enough to hold all ingredients with a lid), combine water or seafood stock and 1/2 cup of the white wine. Bring to a boil over high heat, add the potatoes, reduce to a simmer and cook uncovered for 8–10 minutes until just tender when pierced with a fork.

Add corn pieces to the pot and simmer together with potatoes for another 3–4 minutes until corn is warmed through but still slightly crisp. Remove potatoes and corn with a slotted spoon to a bowl and set aside.

In the same pot, melt 2 tablespoons of butter over medium heat. Add chopped shallot and minced garlic and sauté until fragrant and translucent, about 1–2 minutes (do not brown).

Pour in the remaining white wine and bring to a gentle boil for 1 minute to deglaze and reduce slightly. Add the water or seafood stock (if you removed it earlier, top up to roughly 3 cups total), thyme sprigs, bay leaf, lemon zest, lemon juice, crushed red pepper flakes, kosher salt and black pepper. Bring the broth to a simmer.

Return the potatoes and corn to the pot, distributing them on the bottom so they’re submerged in the simmering broth. Arrange clams and mussels in a single layer on top of potatoes and corn. Cover the pot with a tight-fitting lid and steam for 5 minutes.

After 5 minutes, add the shrimp (they cook quickly) and cover again. Continue steaming for an additional 3–4 minutes, until shrimp are opaque and pink and most shellfish have opened. Discard any shellfish that remain closed after cooking.

Remove the pot from heat. Using tongs and a slotted spoon, transfer seafood, potatoes and corn to a large shallow serving bowl or onto individual plates, leaving the broth in the pot.

Stir the remaining 2 tablespoons butter into the hot broth until melted; skim out and discard thyme sprigs and bay leaf. Taste broth and adjust seasoning with salt, pepper or a squeeze more lemon if desired. Optionally whisk in hot sauce for heat.

Spoon some of the broth over the seafood and vegetables. Sprinkle chopped parsley over everything and serve immediately with lemon wedges, melted garlic butter for dipping and crusty bread to soak up the broth.

Provide small bowls for discarded shells and napkins — this is a hands-on dish best eaten fresh.