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 ...

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.