Clam Steamers Recipe

Seafood

1. 1

   Sauté aromatics

   In a large heavy pot, melt the butter with the olive oil over medium heat. Add the onion, fennel, and celery; cook, stirring occasionally, until softened and translucent, about 5–7 minutes.

2. 2

   Add garlic and deglaze

   Stir in the garlic and cook for about 1 minute until fragrant.

3. 3

   Build the steaming liquid

   Pour in the dry white wine; increase the heat and simmer until reduced by about a third, 2–3 minutes.

4. 4

   Steam the clams

   Add the cleaned clams and 1/2 cup water to the pot. Cover and cook until the clams open, about 6–8 minutes, shaking the pot once or twice. Discard any clams that do not open.

5. 5

   Finish and serve

   Season to taste with salt and black pepper. Stir in the chopped parsley and a squeeze of lemon juice if desired. Serve the clams and broth with lemon wedges on the side and crusty bread for dipping.