Step 1

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.

Step 2

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.

Step 3

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).

Step 4

Squeeze half a lemon over the steamed clams and sprinkle with the chopped parsley. Serve with warm, toasted bread.