Steamer Clams Recipe

Clean clams

Rinse clams under cold running water. Discard any with cracked shells or that do not close when tapped. If clams are sandy, soak them in a bowl of cold salted water (1 tbsp salt per 4 cups water) for 20–30 minutes, then rinse and drain.

Prepare aromatics and herbs

Mince garlic and shallot, finely chop parsley, and juice the lemon. Measure wine and stock so they are ready to add.

Make garlic butter for toast

Mix softened butter with minced garlic (1 clove), a pinch of salt, and optional red pepper flakes. Spread on bread slices and lightly brush with olive oil if desired.

Preheat broiler or oven to 450°F (230°C). Arrange bread slices on a baking sheet. Broil or bake until golden (about 1–2 minutes per side under broiler, 5–7 minutes in oven), watching closely to avoid burning. Keep warm.

Sauté aromatics

In a large, heavy-bottomed pot or deep skillet with a tight-fitting lid, melt 1 tbsp of butter over medium heat. Add the minced shallot and cook until soft and translucent, about 2 minutes. Add the minced garlic and cook 30–45 seconds until fragrant but not browned.

Deglaze and build sauce

Pour in the white wine and increase heat to medium-high. Scrape any browned bits from the bottom of the pan. Let the wine reduce for 2 minutes. Add the stock and remaining 2 tbsp butter, stirring until butter melts. Season with 1/4 tsp salt and 1 tsp cracked black pepper.

Add clams and steam

Add the cleaned clams to the pot, give them a gentle toss to coat in the liquid, then cover with the lid. Steam until clams open, about 6–8 minutes. Shake the pan once or twice during cooking to redistribute heat. Discard any clams that remain tightly closed after 8–10 minutes.

Finish sauce

Once clams are open, remove the pot from heat. Stir in the lemon juice and chopped parsley. Taste the broth and adjust seasoning with additional salt or pepper if needed.

Optional - Reduce sauce

If you prefer a slightly thicker, more concentrated sauce, remove clams with tongs to a bowl and simmer the liquid over medium-high heat uncovered for 2–3 minutes to reduce, then return clams to the pot and toss to coat.

Transfer clams and sauce to a warmed serving bowl or leave in the cooking pot. Scatter extra chopped parsley on top. Serve immediately with garlic toast on the side for dipping into the garlicky broth.

Garnish option: Serve with lemon wedges on the side and a small dish of softened butter for additional bread dipping.