Making steamers at home is easy, and just requires cleaning and prepping the clams. First, rinse and scrub the clams under cold running water, discarding any cracked or damaged clam shells. If your clams are gritty, dissolve 1/4 cup of kosher salt in 4 cups of cold water in a large bowl and soak the clams for about 20 minutes. Soaking in salt water helps to draw out the sand and grit. You’ll then steam the clams in white wine, garlic and butter until they open. Discard any clams that don’t open. Garnish the steamers with fresh chopped parsley and fresh lemon juice, and serve with some of the hot broth. Make sure to serve the clams with some melted butter for dipping!
- 2 pounds steamer clams look for littlenecks, cherrystone or steamers
- 4 cups cold water for soaking clams
- 1/4 cup Kosher salt for soaking clams
- 3 tablespoons unsalted butter
- 1 tablespoon minced garlic
- 1 teaspoon crushed red pepper flakes or to taste
- 1/2 cup dry white wine
- Squeeze of fresh lemon juice
- chopped parley for garnish
- Place the clams in a strainer, rinse and gently scrub the clams under cold running water. If the clams are gritty place the clams in a large bowl and brine for about 20 minutes or so with cold tap water and salt. Rinse again and set aside the clams.
- In a large sauté pan over medium heat, melt the butter. Add the garlic and red pepper flakes, and cook for 2-3 minutes or until softened, stirring occasionally. Add the white white and let it come to a simmer, then add the cleaned clams. Cook for another 5-8 minutes. The majority of the clams should be wide open but discard any that do not open. If most aren't open yet, keep cooking for a few minutes until they open. Remove and discard the unopened clams and transfer the open clams to a serving bowl. Ladle the white wine broth over the clams followed by a squeeze of lemon juice. Garnish with parsley and serve with melted butter.
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