Steamed Clams Recipe

Inspect and discard

Rinse the clams under cold running water. Discard any clams with cracked shells or that remain open when tapped (they are likely dead).

Purge sand and grit

In a large bowl, dissolve 2 tablespoons kosher salt in 4 cups cold water. Add 2 teaspoons cornmeal if using (it encourages clams to expel grit). Submerge the clams and let them soak in the refrigerator or at cool room temperature for 20–30 minutes. After soaking, lift clams out (do not pour the bowl through a colander—grit will resettle). Give clams a final quick rinse under cold water.

Prepare aromatics

In a wide, heavy-bottomed pot or deep skillet with a tight-fitting lid, heat 1 tablespoon olive oil and 2 tablespoons unsalted butter over medium heat until butter melts and begins to foam.

Soften shallot and garlic

Add the finely chopped shallot and minced garlic to the pot. Sauté for 1–2 minutes until fragrant and softened but not browned.

Deglaze and build broth

Pour in 3 tablespoons dry white wine to deglaze the pan, scraping any bits from the bottom. Let the wine simmer for 30–45 seconds to burn off the raw alcohol. Add 1 cup low-sodium stock, 1 teaspoon red pepper flakes, 1 teaspoon freshly ground black pepper, and 1/2 teaspoon salt. Stir to combine and bring the liquid to a gentle simmer.

Steam the clams

Increase heat to medium-high. Add the cleaned clams to the pot in a single layer if possible, then cover with the lid. Steam the clams until they open, about 5–8 minutes. Shake the pot gently once or twice during cooking to redistribute heat. Check after 5 minutes and continue until most clams have opened. Discard any clams that remain tightly closed after 8 minutes.

Finish with lemon and herbs

Once the clams are open, remove the pot from heat. Stir in 1 tablespoon fresh lemon juice and 2 tablespoons chopped fresh parsley. Taste the broth and adjust seasoning with additional salt or pepper if needed.

Transfer clams and broth to a large shallow bowl or serve directly from the pot. Sprinkle with extra chopped parsley. Serve immediately with lemon wedges and crusty bread for dipping into the flavorful broth. Estimated to serve while hot.