Seacoast Steamers with Drawn Butter
Soft-shell clams steamed in a splash of seawater-salty broth until they pop open, served with hot broth for rinsing and warm drawn butter for dipping.
- Prep
- 20 min
- Cook
- 10 min
- Total
- 30 min
- Servings
- 4
- Difficulty
- Easy
- Calories
- 280 kcal
Equipment
- •Large steaming pot with lid
- •Small saucepan
Nutrition
Per serving, approximate
- Calories
- 280 kcal
- fat
- 18
- carbs
- 8
- protein
- 18
- calories
- 280
Instructions
- 1
Scrub the clam shells clean under cold running water.
- 2
Put the water, white wine, and garlic into a large pot. Bring it to a boil on the stovetop.
- 3
Add the clams and cover with a lid. Steam for 6-8 minutes until the shells open wide.
- 4
Throw away any clams that do not open.
- 5
Melt the butter in a small saucepan. Spoon off the top white foam to make drawn butter (clear melted butter).
- 6
Ladle some of the hot cooking broth into small cups for dipping.
- 7
Serve the warm clams with the drawn butter, broth, and lemon wedges.
Chef's tips
Soak the clams in salted water for at least an hour before cooking to rinse out sandy grit.
Storage
Best eaten fresh; not recommended for storing leftovers.
Reheating
Reheat gently in a splash of broth over low heat, just until warmed through.
Common mistakes to avoid
- •Skipping the soak in salted water, which leaves sand inside the clams.
- •Cooking the clams for too long until they become tough and rubbery.
Serving suggestions
Cooked Seacoast Steamers with Drawn Butter?
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