Maine Steamer Clams Recipe

Clean clams

Rinse the steamers under cold running water. Discard any with cracked shells or that do not close when tapped. If clams are sandy, soak them in cold salted water (about 1 tablespoon kosher salt per 2 cups water) for 20–30 minutes, then drain and rinse.

Build aromatics

In a wide, heavy-bottomed pot with a tight-fitting lid (large enough to hold clams in one layer), add the minced shallot, smashed garlic, bay leaf, and 4 cups cold water. Bring to a gentle simmer over medium heat.

Add wine and season

Stir in the 1 cup dry white wine, 1 teaspoon kosher salt, and 1 teaspoon freshly ground black pepper. Return to a gentle simmer.

Steam clams

Add the cleaned steamers to the pot, cover, and increase heat to medium-high. Steam for 5–8 minutes, shaking the pot once or twice, until the clams open. Discard any clams that remain tightly closed after 10 minutes.

Finish broth

Using a slotted spoon, transfer opened clams to a large serving bowl and tent with foil to keep warm. Continue simmering the broth for 1–2 minutes to concentrate flavor if desired. Remove and discard the bay leaf and garlic pieces, then stir in 2 tablespoons chopped fresh parsley. Taste and adjust seasoning with a little more salt or pepper if needed. Spoon a few tablespoons of the hot broth over the clams before serving.

Clarify and finish butter

While clams are steaming, melt 8 tablespoons unsalted butter in a small saucepan over low heat. Once fully melted, skim off any foam from the surface with a spoon and very gently pour the clear yellow butter into a warmed small serving bowl, leaving any milky solids behind in the pan (this yields 'drawn' butter). Stir in 1 teaspoon fresh lemon juice and a pinch of sea salt. Keep warm.

Place the bowl of steamed clams on the table with the drawn butter, extra hot broth in a small pitcher if you reserved any, lemon wedges, chopped parsley for garnish, and crusty bread or rolls for dipping. Encourage diners to dip clams into drawn butter or spoon the white wine broth over them, and to use bread to soak up the juices.