Steamers Recipe

Name: Tubby's Tank House Thunderbolts STEAMERS Recipe
Cook time: 40 min
Total time: 40 min
Yield: 4 servings
Ingredients: 2 lbs fresh littleneck or steamers clams (in shell); 1 cups water; 1 cups dry white wine (optional); 4 tbs unsalted butter; 3 tsp garlic cloves, minced; 1 tbsp shallot or small yellow onion, finely minced; 2 tbs fresh lemon juice; 2 tbs fresh parsley, chopped; 1 tsp Old Bay or seafood seasoning; 0.5 tsp kosher salt; 0.25 tsp coarse black pepper; 4 servings crusty bread or rolls, for serving; 4 pieces extra lemon wedges, for serving

Inspired by Tubby's Tank House Thunderbolt

Time40m

Serves4

Steamed and seasoned to perfection. Served in the shell for a real seafood treat!

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Ingredients

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Steamers

2 lbs fresh littleneck or steamers clams (in shell)

1 cups water

1 cups dry white wine (optional)

4 tbs Unsalted butter

3 tsp Garlic cloves, minced

1 tbsp shallot or small yellow onion, finely minced

2 tbs fresh lemon juice

2 tbs Fresh parsley, chopped

1 tsp Old Bay or seafood seasoning

1/2 tsp kosher salt

1/4 tsp coarse black pepper

4 servings crusty bread or rolls, for serving

4 pieces extra lemon wedges, for serving

Method

Steamers

Prepare clams

Rinse the clams under cold running water, scrubbing any grit off the shells. Discard any clams with cracked shells or that do not close when tapped. If clams are sandy, soak them in a bowl of cold water with 1 tablespoon of salt for 20 minutes, then drain and rinse.

Prepare steaming liquid and aromatics

In a large deep skillet or wide pot with a tight-fitting lid, combine 1 cup water and 1 cup dry white wine (or use 2 cups water if not using wine). Add 2 tablespoons of butter, the minced garlic (3 tsp), and the minced shallot (1 tbsp). Bring the mixture to a gentle simmer over medium heat until fragrant, about 2–3 minutes.

Steam clams

Add the cleaned clams in a single layer to the simmering liquid. Sprinkle 1 teaspoon Old Bay (or seafood seasoning), 1/2 teaspoon kosher salt, and 1/4 teaspoon coarse black pepper over the clams. Cover tightly and increase heat to medium-high. Steam until clams open, about 6–8 minutes. Shake the pot gently once or twice during steaming to redistribute clams and heat. Discard any clams that remain closed after 10 minutes.

Finish with butter and lemon

When most clams have opened, reduce heat to low. Add the remaining 2 tablespoons of butter to the pot and stir gently so it melts into the cooking liquid. Pour in 2 tablespoons fresh lemon juice and stir. Taste the broth and adjust seasoning with a pinch more salt or seafood seasoning if desired.

Serve

Transfer clams in their shells to a warmed large shallow bowl or serve straight from the pot. Spoon the buttery garlic-lemon broth over the clams and sprinkle 2 tablespoons chopped fresh parsley on top. Serve immediately with crusty bread or rolls to soak up the broth and lemon wedges on the side.

Optional compound butter (if desired)

If you prefer a flavored butter to serve with the clams, combine the remaining 2 tablespoons butter (if you set aside earlier) with 1 teaspoon minced parsley, 1/2 tsp lemon zest, and a pinch of salt. Chill briefly, then slice and serve on the side for guests to melt over their clams.