Steamers

Directions

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.