Steamers

1. 1

   At least 1 hour before cooking clams, mix the kosher salt and cornmeal into 1 gallon of water and soak the clams.

2. 2

   Do not use iodized salt as it will instantly kill the clams.

3. 3

   In a steamer or large pot set over medium-high heat, melt the butter.

4. 4

   Add the shallots and leeks and saute until soft, about 5 minutes.

5. 5

   Add the remaining ingredients, except bread, and bring to a boil.

6. 6

   Reduce the heat to a simmer and add the clams and mussels.

7. 7

   Cover with a tight fitting lid and steam over low heat until clams and mussels have opened, about 5 to 10 minutes.

8. 8

   Discard any clams or mussels that have not opened.

9. 9

   Transfer to serving bowls and ladle with broth.

10. 10

    Serve hot with crusty bread to soak up the broth.

* Per serving · 4 servings · Values may vary.