Steamers Recipe

Clean the clams

Rinse the clams under cold running water. Discard any with cracked shells or that remain open when tapped. Place clams in a bowl of cold salted water (1 tbsp salt per 4 cups water) for 20 minutes to purge sand, then lift them out (do not pour water off, to avoid reintroducing grit).

Prepare aromatics

In a large heavy-bottomed pot or deep sauté pan with a tight-fitting lid, melt the unsalted butter over medium heat. Add the minced garlic and minced shallot and sauté 1–2 minutes until fragrant and translucent but not browned.

Build the steaming liquid

Add the dry white wine, water, fresh thyme, kosher salt, black pepper and red pepper flakes (if using) to the pan. Increase heat to medium-high and bring the liquid to a gentle simmer.

Steam the clams

Add the cleaned clams to the simmering liquid in an even layer. Cover tightly with the lid and steam for 6–8 minutes, shaking the pan once or twice, until most clams have opened. Check after 6 minutes and continue up to 10 minutes if needed. Discard any clams that remain tightly closed after cooking.

Finish the broth

Remove the pan from heat. Stir in the fresh lemon juice and chopped parsley. Taste the broth and adjust seasoning with more salt, pepper, or lemon as needed.

Serve

Transfer clams to a large bowl or shallow serving platter in their shells. Spoon the hot broth over the clams. Garnish with extra parsley and lemon wedges. Serve immediately so guests can crack shells and dip bread into the broth.

Preheat the broiler or a grill pan. Slice the baguette on a diagonal into 1/2-inch thick slices. Brush both sides lightly with olive oil (or brush one side with melted butter for a richer flavor).

Place the bread slices under the broiler or on the hot grill pan until golden and crisp, about 1–2 minutes per side—watch carefully to prevent burning. Rub the warm toasts with the cut side of the garlic clove for a subtle garlic note. Serve alongside the steamers for dipping into the broth.