Clams (littleneck) Recipe

Purge and clean clams

Rinse the littleneck clams under cold running water to remove surface grit. Place clams in a large bowl with enough cold water to cover them and add a tablespoon of coarse salt (optional) to encourage them to purge sand for 20–30 minutes. Lift clams out of the water (do not pour the water through them) and scrub any remaining debris from shells with a stiff brush. Discard any clams with cracked shells or those that remain open and do not close when tapped.

Mince the shallot and garlic, chop the parsley, and cut lemon into wedges. Measure out wine, water, butter, oil, and seasonings.

Start aromatics

In a large wide skillet or shallow pot with a tight-fitting lid, heat the olive oil and 1 tablespoon of butter over medium heat until butter melts and begins to foam. Add the minced shallot and sauté 2–3 minutes until softened and translucent but not browned. Add the garlic and red pepper flakes (if using) and cook 30–45 seconds until fragrant.

Deglaze and steam

Pour in the white wine and water, increase heat to medium-high, and bring the liquid to a gentle boil. Use a wooden spoon to scrape any browned bits from the bottom of the pan. Stir in the remaining 1 tablespoon of butter, lemon juice, salt, and pepper.

Cook clams

Add the cleaned clams to the pot in an even layer. Cover with the lid and let steam for 6–8 minutes, checking after 5 minutes. Shake the pan once or twice to redistribute heat. Clams are done when shells have opened wide. Continue cooking up to 10 minutes total if necessary. Discard any clams that remain closed after cooking.

Finish

Remove the pot from heat. Sprinkle chopped parsley over the clams and give everything a gentle toss to coat in the broth. Taste the broth and adjust seasoning with a pinch more salt or a squeeze of lemon if needed.

Transfer clams and broth to a shallow serving bowl or leave in the skillet. Serve immediately with lemon wedges and crusty bread for soaking up the flavorful broth.

Estimate 2 clams per person as a small plate; for a half-dozen portion serve 6 clams, for a dozen serve 12 clams.