Steamers (gf) Recipe

Clean clams

Inspect the clams and discard any with cracked shells or that remain open when tapped. Rinse clams under cold running water to remove surface grit. If clams are very sandy, place them in a bowl with cold salted water (1 tbsp salt per 4 cups water) for 20 minutes to purge sand, then rinse again.

Mise en place

Measure and chop garlic, shallot, and parsley. Juice the lemon. Separate ingredients so they're ready when cooking begins.

In a large wide pot or deep skillet with a tight-fitting lid, combine 1 cup dry white wine and 1 cup water. Add the sliced garlic and chopped shallot. Bring liquid to a brisk simmer over medium-high heat.

Add the cleaned clams to the pot in a single layer if possible. Sprinkle 1 tsp kosher salt and 1 tsp freshly ground black pepper over the clams. Cover immediately with the lid to trap steam.

Steam the clams until they open, about 6–8 minutes. Shake the pot gently once or twice during cooking to reposition clams. Discard any clams that remain closed after 10 minutes.

Once opened, remove the pot from heat. Spoon out clams into a warmed bowl using a slotted spoon, leaving the cooking liquid in the pot. Stir 1 tablespoon fresh lemon juice and 2 tablespoons chopped parsley into the cooking liquid to flavor it; optionally spoon some over the clams.

While clams steam, make drawn butter: place 8 tablespoons unsalted butter in a small saucepan over very low heat. Melt slowly until fully liquid but not foaming. For a clearer butter, spoon off and discard the milky foam that rises, or add 2 tsp water before melting to help separate solids (optional). Keep warm on the lowest heat or in a small thermos so butter remains pourable.

Taste the butter and, if desired, stir in a pinch of salt, a squeeze of lemon, or a teaspoon of chopped parsley. Transfer to a small warmed ramekin for serving alongside the clams.

Arrange steamed clams in a shallow bowl. Spoon a little of the flavored cooking liquid over them. Serve immediately with drawn butter on the side and lemon wedges. Provide a small bowl for discarded shells.