Steamed Maine Clams (steamers) Recipe

Purge and Clean Clams

Place clams in a large bowl with cold water and a tablespoon of salt. Let sit 20–30 minutes, then lift clams out (do not pour off water) to leave sand behind. Scrub shells under running water to remove remaining grit. Discard any clams with cracked shells or that do not close when tapped.

Prepare Broth

In a large wide pot or Dutch oven (large enough to hold clams in a single layer), combine the ale, water, and white wine (if using). Add minced shallot, smashed garlic, thyme sprigs, bay leaf, peppercorns and 1 teaspoon kosher salt. Bring mixture to a simmer over medium-high heat and let it simmer gently 4–6 minutes to meld flavors.

Steam Clams

Increase heat to high so broth is at a rolling simmer. Add the cleaned clams in an even layer, cover the pot with a tight-fitting lid, and steam for 6–8 minutes, shaking the pot once or twice, until clams have opened. Check after 5 minutes and remove any clams that open early to avoid overcooking. Discard any clams that remain tightly closed after 8 minutes.

Finish Broth

When steaming is complete, remove pot from heat. Using a slotted spoon or tongs, transfer opened clams to a warmed serving bowl. Strain the remaining broth through a fine-mesh sieve into a heatproof bowl to remove solids (shallot, herbs, peppercorns) and reserve the liquid for serving alongside clams.

Make Drawn Butter

In a small saucepan over low heat, melt the unsalted butter slowly until fully liquefied but not bubbling. Skim any foam off the top for a clear drawn butter. Stir in lemon juice, sea salt and fresh cracked black pepper. Keep warm on the lowest heat or in a thermos.

Dress Clams

Sprinkle the chopped parsley over the clams in the serving bowl. Spoon a few tablespoons of the hot ale-wine broth over the clams for flavor and aroma (reserve the rest of the broth for serving). Serve the drawn butter in a small warmed vessel alongside clams and provide lemon wedges.

Serve clams immediately while hot with drawn butter, reserved broth, lemon wedges, and crusty bread or steamed potatoes to soak up juices. Offer hot sauce at the table if desired.