Sauteed Littleneck Clams Recipe

Purge clams: In a large bowl, dissolve 1 tbs kosher salt in 6 cups cold water. Add the littleneck clams and refrigerate for 20–30 minutes to encourage sand to expel. After purging, lift clams out (do not pour off water) and rinse under cold running water to remove remaining grit. Discard any clams with broken shells or that do not close when tapped.

Heat a large, heavy skillet or sauté pan over medium heat. Add 2 tbs olive oil and 1 tbs butter. When the butter has melted and oil is shimmering, add the minced shallot and sauté for 1–2 minutes until softened and translucent (do not brown).

Add the minced garlic and cook, stirring, for 30–45 seconds until fragrant (do not let it burn).

Deglaze the pan with 1 cup dry white wine, scraping any brown bits from the bottom. Increase heat to medium-high and let the wine reduce by about half, approximately 3–4 minutes.

Add 1 cup low-sodium chicken stock or clam juice to the pan and bring to a simmer. Stir in 1 tsp lemon zest, 1 tbsp fresh lemon juice, 1 tsp fresh thyme leaves, 1 tsp crushed red pepper flakes, 1 tsp freshly ground black pepper, and 1 tsp kosher salt. Taste and adjust seasoning lightly (remember clams add salt).

Once the broth is simmering, add the cleaned littleneck clams in an even layer. Cover the pan with a tight-fitting lid and steam for 4–6 minutes, gently shaking the pan once or twice, until most clams have opened. Continue cooking up to 8 minutes for any stubborn ones; discard any clams that remain closed after 8 minutes.

Uncover the pan and remove from heat. Using tongs or a slotted spoon, transfer opened clams to a warmed serving bowl, leaving the cooking liquid in the pan.

Enrich the Broth

Return the pan to low heat and whisk in 1 tbs cold butter in two small pieces to slightly thicken and gloss the broth. Stir in 3 tbsp chopped parsley. Taste and adjust lemon, pepper or salt as needed.

Ladle the hot garlic-white wine broth over the clams. Sprinkle extra chopped parsley and a light crack of black pepper over the top. Serve immediately with lemon wedges and crusty bread or grilled baguette slices to soak up the broth.