Steamed Clams Recipe

Purge and clean the clams: place clams in a large bowl of cold water with 1 tablespoon coarse salt and a tablespoon of cornmeal (optional) for 20–30 minutes. Rinse clams under cold running water, scrub shells with a brush to remove sand and debris. Discard any clams with cracked shells or that do not close when tapped.

Pat clams dry with paper towels and set aside while you prepare the broth.

In a large wide pot or deep skillet with a tight-fitting lid, heat olive oil and 1 tablespoon butter over medium heat until the butter foams.

Add the minced shallot and cook, stirring, for 2–3 minutes until softened and translucent but not browned.

Add sliced garlic and cook 30–45 seconds until fragrant.

Add the thyme sprigs and bay leaf, then pour in the white wine and the stock (if using). Increase heat to medium-high and bring to a lively simmer for 2 minutes to burn off alcohol and concentrate flavor.

Stir in the remaining 1 tablespoon butter and the fresh lemon juice, then taste the broth and season lightly with half of the sea salt and half of the black pepper.

Add the cleaned clams to the simmering broth in a single layer as much as possible, then cover the pot tightly with the lid.

Steam the clams for 5–7 minutes, shaking the pan once or twice, until the majority of clams have opened. Check after 4 minutes and continue until shells open. Discard any clams that remain tightly closed after 8 minutes.

Remove the pot from heat. Using a slotted spoon, transfer opened clams to a warmed serving bowl, leaving the broth in the pot.

Bring the broth back to a gentle simmer for 1 minute. Taste and adjust seasoning with the remaining sea salt and black pepper, and add red pepper flakes to taste.

Stir chopped parsley into the broth, then pour the hot broth over the clams in the serving bowl. Spoon any juices from the clams into the bowl.

Serve immediately with crusty bread to soak up the fragrant broth and lemon wedges on the side if desired.