Steamers Recipe

Rinse and scrub the clams under cold running water to remove debris. Discard any with cracked shells or that do not close when tapped.

Purge the clams of sand: place clams in a large bowl with 4 cups cold water and 2 tbs coarse salt. Let sit 20–30 minutes so clams expel sand, then lift clams out (do not pour water through them) and give a final rinse.

Prepare aromatics

In a large, heavy-bottomed pot or deep skillet with a tight-fitting lid, heat 1 tbs olive oil and 4 tbs butter over medium heat until butter foams. Add the minced garlic and minced shallot and sauté 1–2 minutes until fragrant and translucent but not browned.

Add 3 tbs dry white wine to the pot and use a wooden spoon to scrape any browned bits from the bottom. Let the wine reduce about 1 minute.

Pour in 3 cups water or low-sodium stock, then add 1 tsp Old Bay (or seafood seasoning), 1 tsp freshly ground black pepper, 1 tsp kosher salt, and 1 tsp red pepper flakes if using. Stir to combine and bring the liquid to a gentle simmer.

Stir in 2 tbs fresh lemon juice.

Increase heat so the broth is at a vigorous simmer. Add the drained clams to the pot in a single layer if possible. Cover with the lid and steam 6–8 minutes, checking at 5 minutes. Shake the pot gently once or twice to redistribute heat.

When most clams have opened (discard any that remain tightly closed after 2 more minutes), remove the pot from heat.

Use tongs to transfer the clams to a warmed serving bowl, leaving the cooking liquid in the pot. Taste the broth and adjust seasoning with more lemon juice or salt if needed.

Bring the reserved cooking liquid back to a very gentle simmer. Stir in 1–2 tbs additional butter (optional) to finish the sauce and create a slightly glossy broth.

Pour the hot broth over the clams in the serving bowl. Sprinkle 2 tbs chopped fresh parsley over the top and serve with lemon wedges and plenty of crusty bread to soak up the juices.

Serve immediately while hot. Leftover clams (shelled) can be stored in the refrigerator for up to 24 hours; broth can be refrigerated for 2 days.