Steamed Clams with Lemon, Garlic and Butter

A bowl of steamers is pure summer on a plate—briny, buttery and just the thing to make you feel like you’re oceanside, even if you’re cooking at home. These tender soft-shell clams get their nickname from the way they’re traditionally cooked—simply steamed in a flavorful broth until they open. This no-fuss recipe stays true to that method: scrub the clams clean, give them a quick soak to draw out any grit, then steam them in white wine, garlic and butter until they pop open. The clams flavor the broth as they cook, turning it into a rich, briny base that’s perfect for spooning over the shellfish, or soaking up with a hunk of crusty bread. Finish with lemon, parsley and plenty of melted butter for dipping, and dig in.

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Servings: 2 pounds

Ingredients

• 2 pounds steamer clams look for littlenecks, cherrystone or steamers
• 4 cups cold water for soaking clams
• 2 tablespoons 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
• melted butter for dipping

Instructions

• Place the clams in a strainer and give them a good rinse under cold running water, gently scrubbing the shells to remove any dirt. If they feel gritty, soak them in a large bowl of cold water with a couple of tablespoons of salt for about 20 minutes to help draw out any sand. Give them one more rinse afterward, then set them aside until you're ready to cook.
• Melt the butter in a large sauté pan over medium heat. Add the garlic and red pepper flakes and cook for 2 to 3 minutes, until the garlic is soft and fragrant. Pour in the white wine and let it come to a gentle simmer. Add the cleaned clams, cover the pan, and cook for about 5 to 8 minutes, just until most of the clams have popped open. If a few are still shut, give them another minute or two. Discard any that don’t open. Transfer the open clams to a serving bowl and ladle the hot broth over the top. Finish with a squeeze of lemon juice, a sprinkle of parsley, and don’t forget the melted butter on the side for dipping.

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