Rinse clams under cold running water. Discard any with cracked or open shells that do not close when tapped. If sand removal is desired, soak clams in a large bowl of cold salted water (about 1 cup water + 2 tbsp salt) for 20 minutes, then lift them out—do not pour off water to avoid reintroducing grit.

Prepare pot

Choose a large, heavy pot with a tight-fitting lid (or a large steamer pot). Add the white wine, water, chopped shallot, minced garlic, and bay leaf to the pot. Bring the liquid to a vigorous simmer over medium-high heat.

Steam clams

Once the liquid is simmering, add the cleaned clams to the pot in a single layer if possible. Cover with the lid and steam. Shake the pot gently every 2 minutes to redistribute heat. Cook until the clams open, about 6–8 minutes total. Discard any clams that remain closed after 10 minutes.

Finish clams

When most clams are open, remove the pot from the heat. Sprinkle chopped parsley and freshly ground black pepper over the clams. Transfer clams and some of the flavorful cooking liquid to a warmed serving bowl, leaving heavy sediment behind in the pot.

Drawn butter and finishing

Make drawn butter

While clams steam, melt the unsalted butter gently in a small saucepan over low heat until fully liquid but not bubbling (about 3–4 minutes). To make clarified butter, skim foam and spoon off clear yellow liquid leaving milk solids behind, or simply use fully melted butter as drawn butter.

Season butter

Stir the fresh lemon juice and kosher salt into the melted butter. Taste and adjust seasoning; add hot sauce if using for a touch of heat.

Serve: Pour the drawn butter into a small warmed dipping bowl and place alongside the bowl of steamed clams. Provide small forks or seafood picks and toasted bread to soak up juices. Spoon some of the warm cooking liquid over clams when serving if desired.