When we store our leftovers I remove the shells and leave the clam meat in the remaining liquid to put in chowder. This is what the clams stored in the broth from the White Wine Steamed Clams!!

3 cups plus 2 tablespoons (375 grams) bread flour 1 cup plus 2 tablespoons (255 grams) water 2 teaspoons (8.5 grams) fine sea salt ½ teaspoon (2 grams) active dry yeast Olive oil, for greasing ...

Scrub clams thoroughly. In a large bowl, submerge scrubbed clams in salted water so they expunge dirt from inside their shells, at least 10 minutes. Drain clams and rinse. Heat a heavy, wide pot ...

Sprinkle over the shells and grill until the topping is crisp and golden. Serve the razor clams with crusty white bread and the seaweed salad.