Steamer Clams Gf Recipe

Clean clams

Rinse clams under cold running water. Discard any with cracked shells or that do not close when tapped. Use a stiff brush to remove grit; soak in cold salted water for 20 minutes if sandy.

Dice onion, bell pepper, and celery; cut corn from cob if using fresh; mince garlic and chop cilantro. Slice sausage into 1/4-inch rounds.

In a large wide pot or deep skillet with a tight-fitting lid, melt 1 tablespoon of the butter over medium heat. Add the sliced sausage and cook until browned on both sides, about 4–5 minutes. Remove sausage with a slotted spoon and set aside, leaving rendered fat in the pot.

Add the diced onion, bell pepper, and celery to the pot. Cook, stirring occasionally, until softened and translucent, about 5 minutes. Add the minced garlic and cook 30–45 seconds until fragrant.

Pour in the white wine and increase heat to medium-high. Scrape any browned bits from the bottom of the pot with a wooden spoon. Allow the wine to reduce by about half, approximately 2–3 minutes.

Add the water (or clam juice), corn kernels, the reserved browned sausage, 1 teaspoon kosher salt, 1/2 teaspoon black pepper, and the lemon juice. Stir to combine and bring the liquid to a gentle boil.

Carefully add the cleaned clams to the pot in a single layer as much as possible. Cover with the lid and steam for 6–8 minutes, shaking the pot gently once or twice during cooking. Check after 6 minutes: clams should have opened. Continue up to 10 minutes for any that need more time. Discard any clams that remain closed after cooking.

When most clams are open, remove the lid and stir in the remaining 2 tablespoons butter until melted to enrich the broth. Taste and adjust seasoning with more salt, pepper, or a squeeze of lemon if desired.

Stir in the chopped cilantro (reserve some for garnish). Spoon clams and broth into shallow bowls. Top with extra cilantro and serve with garlic toast or gluten-free garlic bread on the side for dipping.

Optional: For a richer finish, spoon a small pat of sweet butter on each serving and let it melt into the broth, or drizzle a touch of extra-virgin olive oil.