Steamed Soft-Shell Clams with Broth and Butter

Ingredients

• 5 lb soft-shell steamer clams
• 1/3 cup cornmeal
• 1 cup water
• 1 cup dry white wine
• 4 garlic cloves, smashed
• 1 cup unsalted butter
• 1 lemon, cut into wedges
• 2 tbsp chopped fresh parsley

Before you cook

• Put the clams in a large bowl of cold salted water, sprinkle in the cornmeal, and let them sit for 30 minutes to purge sand.
• Lift the clams out of the water rather than pouring them out, so the grit stays behind.
• Smash the garlic cloves and chop the parsley.

Steps

1. Rinse the purged clams once more under cold running water and drain them.
2. Pour the water and wine into a large pot and add the smashed garlic.
3. Bring the liquid to a boil over high heat.
4. Add the clams, cover the pot tightly, and steam for 6 to 9 minutes, until nearly all the shells have gaped open.
5. Shake the pot once halfway through so the clams cook evenly.
6. Melt the butter in a small saucepan over low heat and skim the foam from the top.
7. Discard any clams that stayed firmly shut.
8. Ladle the clams into wide bowls with tongs.
9. Strain the broth through a fine sieve or coffee filter into small cups, leaving the last sandy inch behind.
10. Divide the melted butter into small dishes and sprinkle the parsley over the clams.
11. Show your guests how to slip the skin off each neck, swirl the clam in broth, then dip it in butter.