Steamers with a Kicked-Up Herb Butter

  • Level: Easy
  • Total: 50 min
  • Prep: 30 min
  • Cook: 20 min
  • Yield: 4 to 6 servings
Share This Recipe


1 1/2 cups water

1 cup clam juice

1/4 cup white wine

2 shallots, cut into quarters lengthwise plus 2 tablespoons, minced

2 cloves garlic

5 sprigs thyme

1 sprig rosemary

1/2 bunch parsley sprigs

1/2 bunch chives, chopped

1/2 bunch tarragon, leaves chopped

2 tablespoons lemon juice

1 teaspoon lemon zest

1 teaspoon salt

1 teaspoon white pepper

2 sticks unsalted butter

8 pounds steamer clams, scrubbed well under cold running water

1 crusty baguette, for serving


  1. Combine water, clam juice, white wine, shallots, garlic, 3 of the thyme sprigs, rosemary and parsley in a large stock pot; bring to a boil, reduce heat and simmer for about 10 minutes.
  2. In a food processor combine the minced shallots, chives, tarragon, leaves from the remaining 2 sprigs of thyme, lemon juice, lemon zest, salt, pepper and butter; blend until smooth.
  3. Place a steamer basket in the stockpot, add the clams to the steamer basket and cover. Cook until the clams open, about 10 minutes; remove any clams that do not open. Gently heat the herb butter. Transfer clams to a serving bowl. Strain the broth. Serve the clams with the broth, the herb butter and slices of the warm baguette.