1crusty bread; baguette or country loaffor serving
Fill a large bowl with cool tap water and place the clams in it. Let them soak for 20 minutes during which they’ll expel any sand and grit.
In a large pot (that has a lid), melt half the butter over medium heat. Add the garlic and shallot, sauté until fragrant about 1-2 minutes.
Add the white wine, bring to a boil. Next, add the clams and remaining butter. Cover and steam until the clams have opened (about 7-10 minutes).
Squeeze half a lemon over the steamed clams and sprinkle with the chopped parsley. Serve with warm, toasted bread.
How long should you steam clams? You should steam clams until they are fully open and not a minute longer. The time this takes will vary depending on the size of your clams. Start checking them after 5 minutes.