Steamers
intro
Tender, briny soft-shell clams steamed in aromatic wine broth, served with melted butter and lemon for a classic bright coastal seafood feast.
Ingredients
Steps
Purge fresh clams
Place 1.8 kg of soft-shell steamer clams in a large bowl of cold salted water (mixed with the 30 grams of fine sea salt per 4 liters of cold water) and let them rest for 20 minutes at room temperature to expel trapped sand. Lift clams out of the water, scrub shells under cold running water, and pull off any visible black neck skins. Discard any clams with cracked shells or that do not close when firmly tapped.
Sauté aromatic base
Heat a large 8-quart heavy-bottomed stockpot over medium heat. Add 28 grams (2 tablespoons) of the unsalted butter, then sauté the diced onion, chopped celery, and crushed garlic for 3 minutes until soft and fragrant, taking care not to brown the garlic.
Simmer steaming broth
Pour 240 ml dry white wine and 120 ml water into the pot with the softened aromatics. Add the 2 bay leaves, 5 grams of fresh thyme sprigs, and 3 grams of whole black peppercorns. Bring the liquid to a rolling boil over medium-high heat, then reduce heat to medium-low and let the broth simmer for 5 minutes to meld flavors.
Steam the clams
Add all scrubbed, purged clams to the pot, arranging them in as even a layer as possible, then cover the pot tightly with a lid. Increase heat to medium-high, and steam the clams for 6 to 8 minutes, shaking the pot firmly once at the 4-minute mark to distribute heat evenly. After cooking, discard any clams that remain tightly closed, as these are unsafe to eat.
Prep dipping butter
While the clams steam, melt the remaining 85 grams (6 tablespoons) of unsalted butter in a small saucepan over low heat for 2 minutes. Skim off all white milk solids that rise to the top with a small spoon, then pour the clear golden clarified butter into 4 small 60 ml ramekins for individual dipping.
Plate and serve
Use a slotted spoon to divide the steamed clams evenly among 4 wide shallow serving bowls. Ladle 2 to 3 tablespoons of the hot aromatic broth over each serving, then pair each bowl with one ramekin of melted butter and 2 lemon wedges for squeezing. Serve immediately while piping hot.
Tips
2.Discard any clams that remain tightly closed after 8 full minutes of steaming; these were dead before cooking and carry a food safety risk, so do not taste or eat them.
3.For a non-alcoholic version, swap the dry white wine for 240 ml low-sodium chicken broth mixed with 15 ml (1 tablespoon) white vinegar to replicate the wine's bright, acidic balance.
OMG these steamers turned out PERFECT for our annual end-of-summer backyard cookout! I was nervous I’d overcook them and get rubbery clams, but following the 30 minute total cook time was spot on. Served them with melted butter and a side of Old Bay fries, my whole family went back for seconds. Even my picky 7 year old ate a whole dozen! SO good.
Game changer recipe! I’ve always ordered steamers at seafood restaurants but never tried making them at home because I thought it’d be super complicated. Turns out it’s so easy? 30 minutes total, minimal ingredients, and they tasted exactly like the ones I get at my favorite spot on the Cape. 10/10 will be making these for our next football watch party.
Really solid steamer recipe! I added a splash of white wine and a handful of garlic to the steaming liquid like my grandma used to, and it gave the clams such a nice depth of flavor. Only reason it’s not 5 stars is I wish there was a note about how to tell if a clam is bad before cooking — I had to toss 3 that were cracked open before I even started.
I was looking for a quick, fancy-ish date night meal that didn’t take forever, and this absolutely delivered! My partner thought I spent hours in the kitchen, nope — 30 minutes start to finish, served with crusty sourdough to soak up the broth. Will be adding this to our regular weeknight rotation.
Brought these to our neighborhood potluck last weekend and they were the first dish gone! I was worried they’d get cold transporting them, but I kept them in the insulated pot I steamed them in and they stayed perfect the whole 20 minute drive. So many neighbors asked for the recipe, I sent them all this link!
Made these after a long day of clamming on the coast with my buddies, and they couldn’t have turned out better. No fancy equipment needed, just a big pot, and they tasted so fresh. We ended up eating the whole 5 pound batch sitting on the tailgate of my truck, no plates needed. Can’t beat it.
Tried this for the first time tonight! The clams were really tasty, but a bunch of them didn’t open all the way after steaming — did I do something wrong? I steamed them for the full recommended time like the recipe said.
My three teen boys devoured these! I’ve been trying to mix up our weekly family dinners instead of the same old tacos and spaghetti, and this was a massive hit. They even fought over the last clam, which never happens with new recipes. Served with corn on the cob and coleslaw, total New England vibe even here in landlocked Colorado.
SO good! I tossed a couple dashes of hot sauce into my drawn butter for dipping and it was chef’s kiss. The brininess of the clams pairs so perfectly with a little heat. Super easy recipe too, I’ll be making this all summer long.
I’ve been making steamers for over 40 years, and this recipe is exactly the no-fuss method I’ve used forever. A lot of newer recipes overcomplicate it with tons of extra seasonings, but you really don’t need it — the clams’ own brine is all the flavor you need, plus a little butter for dipping. Great job sticking to the classic prep!