Littleneck Clams Recipe
Make Littleneck Clams Recipe in just 50m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Clams & Prep
Broth
Finish & Garnish
Method
Clams & Prep
- 1
Purge clams
Rinse the littleneck clams under cold running water to remove surface grit. In a large bowl, dissolve kosher salt in 2 cups cold water, add 1 cup ice if you have it, then place clams in the solution. Let them soak for 20–30 minutes to purge sand. Lift clams out (do not pour them through the liquid) and rinse again under cold water. Discard any clams with cracked shells or that do not close when tapped.
Broth
- 2
Sweat aromatics
In a wide, heavy-bottomed skillet or sauté pan with a tight-fitting lid, heat olive oil and butter over medium heat until butter is melted and foaming. Add finely minced shallot and cook, stirring, 2–3 minutes until softened and translucent but not browned. Add minced garlic (and minced ginger if using) and cook 30–45 seconds until fragrant.
- 3
Deglaze and build broth
Increase heat to medium-high, add the dry white wine and scrape up any bits from the pan. Let the wine reduce by half (about 1–2 minutes). Add the chicken or seafood stock, lemon juice, black pepper, and red pepper flakes (if using). Bring the liquid to a gentle simmer.
- 4
Steam clams
Add the drained clams to the simmering broth in a single layer if possible. Cover the pan and steam for 5–7 minutes, shaking the pan occasionally, until most clams have opened. Check after 4 minutes and continue until shells open. Discard any clams that remain tightly closed after 7–8 minutes.
Finish & Garnish
- 5
Finish sauce and serve
Remove the pan from heat. If you want a slightly richer, silkier broth, stir in the cold cubed butter until melted and emulsified into the liquid. Taste the broth and adjust seasoning with a pinch of salt and more lemon juice or pepper as needed. Sprinkle chopped parsley and thyme over the clams. Transfer clams and broth to a shallow serving bowl, garnish with lemon wedges, and serve immediately with crusty bread to soak up the broth.