Steamed Middle Neck Clams Recipe

Rinse clams under cold running water, scrubbing shells to remove grit. Discard any clams with cracked shells or that do not close when tapped. Soak clams in a bowl of cold salted water (1 tablespoon kosher salt per quart) for 20 minutes to purge remaining sand, then drain and rinse.

Mince garlic and shallot, chop parsley, and juice the lemon. Measure out wine and clam juice.

Clarify and flavor butter

In a small saucepan over low heat, melt 6 tablespoons of the unsalted butter slowly until it separates and foam forms. Skim off foam with a spoon and remove from heat. Stir in half of the minced garlic (1 1/2 cloves) and 1 teaspoon lemon juice. Keep warm over the lowest heat or in a warm water bath; do not let it boil. Reserve the remaining 2 tablespoons butter for finishing the pot base.

In a large wide pot or deep sauté pan with a tight-fitting lid, heat the reserved 2 tablespoons unsalted butter over medium heat until foaming. Add the remaining minced garlic and the minced shallot and sauté for about 1 minute, stirring, until fragrant and translucent but not browned.

Pour in 1 cup dry white wine and 1 cup clam juice. Add 1 teaspoon kosher salt, 1 teaspoon freshly ground black pepper, and red pepper flakes if using. Bring the liquid to a gentle simmer (do not boil vigorously).

Add the drained clams to the simmering liquid in a single layer if possible. Cover the pot with the lid and steam over medium-high heat for 5–8 minutes, occasionally shaking the pot gently. Check after 5 minutes: clams should have opened. Continue up to 8 minutes for any larger clams. Discard any clams that remain closed after 8 minutes.

Once clams are open, remove the pot from heat. Spoon 2–3 tablespoons of the warm clarified butter over the clams, then sprinkle chopped parsley and the remaining lemon juice over the top. Gently toss or shake the pan to coat clams in the sauce.

Ladle clams and some of the steaming liquid into shallow bowls or a large serving dish. Serve the warm drawn butter on the side in a small ramekin for dipping, or drizzle additional drawn butter over the served clams.

Serve immediately with lemon wedges and crusty bread to soak up the clam juice and butter. Enjoy while hot.