Steamed Clams with Cilantro-Garlic Essence

Be sure you put an empty bowl on the table for the shells.

Serves: 4Hands-on: 15 minutesTotal: 15 minutesDifficulty: Medium

Serves: 4


  • 4 dozen littleneck clams
  • ½ cup unsalted whipped butter, well chilled and cut into pieces
  • ½ tsp. whole black peppercorns
  • ½ tsp. salt
  • 1 cup chopped cilantro leaves
  • 2 cloves garlic, peeled and chopped
  • 1 large lemon, sliced


  • Scrub the clams well under cold running water. Discard any clams with open or partially open shells. Place the clams in a large heavy pot along with ½ cup water and all the remaining ingredients.
  • Bring the mixture to a boil. Cover the pot with a tight-fitting lid and cook over high heat for 6 to 8 minutes, shaking the pot back and forth every so often to cook the clams evenly. Remove from heat when the clam shells open up.
  • Discard any clams that do not open. Transfer the clams to 4 large soup bowls and pour the broth over them. Serve immediately.