Steamed Clams Recipe

Prepare clams

Rinse clams under cold running water; discard any with cracked shells or that do not close when tapped. If clams are sandy, soak in a bowl of cold salted water (1 tbsp salt per 4 cups water) for 20 minutes, then drain and rinse.

Cook clams

In a large heavy-bottomed pot with a tight-fitting lid, combine white wine, stock, lemon juice, bay leaf, cracked black pepper and 1/2 tsp kosher salt. Bring to a vigorous simmer over medium-high heat.

Steam clams

Add clams to the pot in an even layer, cover, and reduce heat to medium. Steam until clams open, about 5–7 minutes. Shake the pot gently once or twice to redistribute heat. Discard any clams that remain closed after 2 minutes more of cooking.

Reserve cooking liquid

Using a slotted spoon, transfer opened clams to a warmed serving bowl. Strain the remaining cooking liquid through a fine-mesh sieve into a heatproof bowl to remove grit and the bay leaf; keep warm. If volume is low, add up to 1/2 cup hot water to make about 1 1/2 cups broth.

Make garlic butter

While clams steam, melt 4 tbs of the butter in a small skillet over medium heat. Add minced shallot and sauté until translucent, about 2 minutes. Add minced garlic and cook, stirring, until fragrant (30–45 seconds) — do not brown.

Finish butter

Stir in lemon zest, red pepper flakes, white/black pepper, and 1/4 tsp salt. Remove skillet from heat and whisk in remaining 2 tbs cold butter, one piece at a time, to slightly emulsify the sauce. Stir in chopped parsley. Taste and adjust seasoning.

Combine with broth

Pour the garlic butter into the reserved hot cooking liquid and stir to combine. Warm briefly over low heat if needed; do not boil. This creates a glossy, aromatic broth to ladle over clams.

Toast bread

Preheat broiler (or oven to 425°F/220°C). Arrange baguette slices on a baking sheet. Brush one side lightly with olive oil and sprinkle with coarse salt. Broil or bake until golden and crisp at edges, 2–4 minutes; watch closely to avoid burning.

Rub with garlic

Remove crostini from oven and, while still warm, rub the toasted side with the cut garlic clove to impart a subtle garlic note. Set aside.

Assemble

Pour the garlic-buttered broth over the clams in the serving bowl. Scatter extra chopped parsley over the top. Serve immediately with crostini and lemon wedges on the side for squeezing.

Serving suggestion

Place crostini on the side for dipping into the broth or resting a clam on each slice. Provide small forks or picks and a bowl for discarded shells.