Garlicky, buttery, steamed clams with white wine, shallot, fresh parsley, and lemon juice. Serve with a crusty baguette or grilled sourdough bread!
Fill a large bowl with cool tap water and place the clams in it. Let them soak for 20 minutes during which they'll expel any sand and grit.
This purging step ensures clean, grit-free clams.
In a large pot that has a lid, melt half the butter over medium heat. Add the garlic and shallot, sauté until fragrant, about 1-2 minutes.
Add the white wine and bring to a boil. Next, add the clams and remaining butter. Cover and steam until the clams have opened, about 7-10 minutes.
Discard any clams that do not open after steaming.
Squeeze half a lemon over the steamed clams and sprinkle with the chopped parsley. Serve with warm, toasted bread.