Steamed Clams & Mussels Recipe

Rinse clams and mussels under cold running water. Discard any with cracked shells. Tap any open shell: if it does not close after a light tap, discard it.

For clams (optional): soak in a bowl of cold salted water (1 tbsp kosher salt per 2 cups water) for 20 minutes to purge grit, then lift out and drain. Scrub shells with a stiff brush to remove barnacles or debris.

Remove the beards from mussels by grasping and pulling toward the hinge; scrub any remaining debris. Rinse and drain in a colander.

Saute aromatics

In a large wide pot or Dutch oven with a tight-fitting lid, heat 1 tbsp olive oil and 4 tbsp butter over medium heat until foaming. Add the minced shallot and cook 2–3 minutes until translucent. Add 6 minced garlic cloves and cook 30–45 seconds until fragrant, taking care not to brown.

Deglaze & build broth

Pour in 1 cup dry white wine to deglaze the pan, scraping any bits from the bottom. Increase heat to medium-high and simmer 2 minutes to cook off some alcohol. Add 1 cup stock, 2 tbsp lemon juice, 1 tsp kosher salt, 1 tsp black pepper and 1 tsp crushed red pepper flakes. Stir to combine.

Add shellfish & steam

Add the drained clams and mussels to the pot, nestling them in a single layer as much as possible. Cover, increase heat to high, and steam for 5–7 minutes, shaking the pot gently once or twice, until most shells have opened (mussels may open slightly sooner).

Check & finish cooking

Remove lid and check for any unopened shells; discard any that remain closed. Reduce heat to low. Sprinkle in 1 cup chopped parsley and stir gently to coat shellfish in broth. If using, stir in 2 tbsp unsalted butter to enrich the sauce. Taste broth and adjust seasoning with additional salt, pepper, or lemon juice as needed.

Preheat the oven to 425°F (220°C) or heat a broiler on high. In a bowl, combine 6 tbsp softened butter, 3 minced garlic cloves, 2 tbsp chopped parsley, 2 tbsp grated Parmesan (optional), 1 tsp olive oil and 1/2 tsp salt until smooth.

If using a whole loaf halved lengthwise: spread the garlic butter evenly over cut surfaces. If using slices, spread on each slice. Place on a baking sheet cut side up.

Bake in the oven for 8–10 minutes until butter is melted and bread is golden at the edges; for broiler, broil 1–3 minutes watching closely until edges are toasted. Remove and let rest 1 minute, then slice if necessary.

Ladle the clams and mussels and plenty of the garlic-wine broth into a large shallow bowl or serve family-style in the pot. Garnish with extra chopped parsley and lemon wedges on the side.

Serve immediately with warm garlic bread for dipping into the broth. Provide bowls for discarded shells and tongs or a spoon for serving.