• 3 lb City Fish Market steamers, rinsed well
• 4 tbsp unsalted butter, divided
• 5 garlic cloves, minced
• 1 shallot, finely diced
• 1 cup dry white wine
• 1/2 cup low-sodium chicken or seafood stock
• 1 lemon, juiced
• 1/4 cup fresh parsley, chopped
• 1/4 tsp red pepper flakes
• 1 crusty baguette, sliced, for serving

1. Prep the steamers: Rinse thoroughly under cold water to remove any grit or sand. Discard any that are cracked or won’t close when tapped.
2. Sauté the aromatics: Melt 2 tbsp butter in a large pot over medium heat. Add garlic and shallot, cooking until fragrant and softened, about 2 minutes.
3. Build the broth: Pour in white wine and stock, then bring to a simmer. Let reduce slightly for 2 minutes.
4. Steam the clams: Add the steamers to the pot, cover, and steam until the shells open, about 5-7 minutes. Discard any that don’t open.
5. Finish the broth: Remove from heat and stir in remaining butter, lemon juice, parsley, and red pepper flakes. Toss gently to coat.
6. Serve: Ladle steamers and broth into bowls. Serve immediately with crusty baguette for dipping.