• Level: Easy
  • Total: 1 hr 25 min
  • Prep: 10 min
  • Inactive: 1 hr
  • Cook: 15 min
  • Yield: 6 servings
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4 pounds live littleneck clams, scrubbed

1/3 cup kosher salt

1 cup cornmeal

1/2 cup unsalted butter

1 small shallot, minced

2 leeks, cleaned and sliced, white and light green part only

2 pounds live mussels, beards removed and scrubbed

2 teaspoons salt-free seafood grill and broil seasoning

1/2 teaspoon red pepper flakes

1 bottle (750ml) Chardonnay or other white wine

2 teaspoons crushed garlic

Crusty sourdough bread, for serving


  1. At least 1 hour before cooking clams, mix the kosher salt and cornmeal into 1 gallon of water and soak the clams. Do not use iodized salt as it will instantly kill the clams.
  2. In a steamer or large pot set over medium-high heat, melt the butter. Add the shallots and leeks and saute until soft, about 5 minutes. Add the remaining ingredients, except bread, and bring to a boil. Reduce the heat to a simmer and add the clams and mussels. Cover with a tight fitting lid and steam over low heat until clams and mussels have opened, about 5 to 10 minutes. Discard any clams or mussels that have not opened.
  3. Transfer to serving bowls and ladle with broth. Serve hot with crusty bread to soak up the broth.
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