Steamed Clams or Mussels

Name: Steamed Clams or Mussels
Total time: 15 min
Ingredients: 5 pounds clams (like littlenecks) or 4 pounds mussels, well scrubbed; 1 cup white wine, water, or a mixture; Salt and pepper; Lemon wedges for serving; Melted butter for dipping (optional)

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Makes 4 servings 1x

Time 15 minutes

Units Scale

Ingredients

5 pounds clams (like littlenecks) or 4 pounds mussels, well scrubbed
1 cup white wine, water, or a mixture
Salt and pepper
Lemon wedges for serving
Melted butter for dipping (optional)

Instructions

Put the clams or mussels in a large pot. Pour the wine over all and sprinkle with salt and pepper. Cover, bring to a boil, then reduce the heat to maintain a steady bubble; you’ll hear it and see some steam escaping.
Cook, undisturbed, for 5 minutes, then lift the lid to check the progress. If the majority of shells haven’t opened, cover again and give them a couple more minutes. When they’re all open, spoon off the clams and some of the cooking liquid, leaving behind any grit and serve with lemon wedges and little bowls of melted butter, if you like.

— Recipe from How to Cook Everything: Completely Revised Twentieth Anniversary Edition

Recipe variations

Peel-and-Eat Steamed Shrimp
Use 2 pounds shrimp in their shells; if they’re frozen, thaw them under cold running water for a couple minutes. Check after 3 minutes of steaming. When they’re just turning pink, but still slightly translucent inside, remove from the heat. Give the pan a couple good stirs, then serve.