Steamers (Steamed Clams)
intro
Tender, briny soft-shell clams steamed in garlicky white wine broth, served with warm broth and melted butter for dipping—classic coastal comfort food.
Ingredients
Steps
Scrub and Debeard Clams
Place 1800g of soft-shell steamer clams in a large colander, scrub shells thoroughly under cold running water to remove surface sand and grit, and pull off any black fibrous beards protruding from shell edges. Discard any clams with cracked shells or that do not close when tapped firmly. Soak cleaned clams in 4L cold water mixed with 30g (2 tablespoons) kosher salt for 20 minutes at room temperature to purge trapped internal sand, then drain fully and set aside.
Melt Butter and Sauté Aromatics
Heat a large 8L (8-quart) heavy-bottomed stockpot or Dutch oven over medium heat. Add 57g (4 tablespoons) of the unsalted butter, and once fully melted and foaming subsides, add 120g finely diced yellow onion. Sauté for 3 minutes until soft and translucent, then add 18g minced garlic, 4 fresh thyme sprigs, and 1 bay leaf, cooking for 30 seconds until fragrant, taking care not to let the garlic turn golden or burn.
Simmer Wine and Season
Pour 240ml dry white wine into the pot with the aromatics, bring to a gentle simmer over medium heat, and let cook for 2 minutes to cook off harsh alcohol notes. Add the remaining 2g (½ teaspoon) kosher salt and 1g (¼ teaspoon) freshly ground black pepper, stirring once to combine evenly.
Add Clams and Steam
Add all drained, purged clams to the pot, arranging them in as even a layer as possible, then cover the pot tightly with a well-fitting lid. Increase heat to medium-high, and steam for 5 to 7 minutes, firmly shaking the pot once at the 3-minute mark without lifting the lid, until nearly all clams have opened fully.
Discard Unopened Clams
Turn off the stovetop heat, carefully remove the lid by tilting it away from your face to avoid steam burns, and discard any clams that remain tightly closed after cooking. Add the remaining 56g (4 tablespoons) unsalted butter to the hot broth, stirring until fully melted and incorporated, then gently toss the clams to coat in the buttery wine broth.
Garnish and Serve Clams
Divide clams and equal amounts of the golden broth evenly between 4 wide, shallow serving bowls. Garnish each bowl with a 30g lemon wedge, and serve alongside small ramekins: one filled with hot broth for rinsing grit from clam meat, and one with extra melted butter for dipping, if desired.
Tips
2.Avoid overcooking clams, as high heat or extended cook times will turn tender clam meat rubbery and tough; remove the pot from heat as soon as 90% of the shells are open, as residual heat will pop open the rest.
3.Use the reserved hot steaming broth as a first dip for clam meat to rinse away any last traces of trapped sand before dipping in melted butter, for a perfectly grit-free bite.
OMG these turned out SO good! I grew up going to Cape Cod every summer and I’ve been chasing that perfect steamer taste for years since I moved to Chicago. So easy, 30 minutes total, no fancy equipment needed? Game changer. My whole family devoured 2 pounds of clams at our Sunday dinner last night, even my picky 8 year old who swears he hates seafood dipped the clams in the melted butter and asked for seconds. My kids loved it so much they’re already asking when we can make it again! 10/10 will make this every other week all summer long!
Made these for a quick potluck with our neighbors last weekend and they were a total hit! I was worried they’d be too fussy for a casual get-together but that 30 minute cook time is no joke. I served them with crusty sourdough to soak up the extra garlic broth and everyone was asking for the recipe before the night was over. Only little tweak I made was adding a tiny extra splash of dry white wine to the steaming liquid and it was chef’s kiss.
First time ever cooking clams at home and this recipe made it totally foolproof! I was so intimidated I almost bought pre-cooked ones from the grocery store but I’m so glad I didn’t. No rubbery, overcooked clams, super flavorful broth, and it was way cheaper than getting steamers at the seafood shack down the street. Will absolutely make again, probably next week!
Made these on our patio last night for date night with my wife and we both agreed it tasted exactly like the steamers we got on our honeymoon in coastal Massachusetts. Super straightforward, no weird hard-to-find ingredients, just that classic briny, buttery flavor I remember. Only mistake I made was not buying enough clams! We both could’ve eaten twice as many, no joke.
Really solid steamer recipe! I loved how quick it was to pull together on a busy weeknight, and the flavor of the steaming liquid with the garlic and Old Bay was spot on. I knocked a star off because I wish the recipe noted how many clams per person to buy – I got 1 pound total for me and my partner and we were both still hungry after we finished! Otherwise super tasty, will be making again just with way more clams next time.
Wait this is so easy even I didn’t mess it up? I’m a senior in college living off campus with my roommates and we made these for our end-of-semester party last night. Total crowd pleaser, we paired them with cheap beer and everyone lost their minds. Didn’t even need special tools, just used a beat up big stock pot we got from the thrift store for $5. 10/10, no notes, will be making all summer.
Made these for my dad’s Father’s Day dinner since he’s originally from Boston and has been craving real New England steamers for years. He said they tasted exactly like the ones his grandma used to make when he was a kid growing up! I served them with drawn butter, creamy coleslaw, and boiled red potatoes and it was the perfect cozy summer meal. This is going to be a new family staple for sure.