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
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