Steamed Manila Clams Recipe

Purge and clean clams

Inspect live Manila clams and discard any with broken shells or that don't close when tapped. Rinse under cold running water, brushing off any sand or grit on shells. To purge remaining sand, place clams in a large bowl with cold water and 2 tablespoons of coarse salt for 20 minutes, then lift clams out (do not pour water with sand back over them). Repeat rinse once and set aside in the refrigerator until ready to steam.

Sweat aromatics

In a large wide pot or deep skillet with a lid over medium heat, add olive oil and butter. When butter is melted and shimmering, add the minced shallot and sauté for 2–3 minutes until softened and translucent but not browned. Add minced garlic, thyme leaves, and the bay leaf; cook for 30–45 seconds until fragrant.

Deglaze and build broth

Increase heat to medium-high and pour in the dry white wine to deglaze the pan, scraping any browned bits from the bottom. Let the wine reduce by about half, 2–3 minutes. Add the chicken or seafood stock and bring to a gentle simmer.

Steam clams

Add the cleaned clams to the pot in an even layer. Cover with a tight-fitting lid and steam for 5–7 minutes, checking at 5 minutes. Shake the pot once halfway if needed to redistribute clams. Clams are done when most have opened; discard any that remain tightly closed after 7 minutes.

Finish sauce

Remove the pot from heat. Squeeze in the lemon juice, stir in chopped parsley, and season the broth with coarse sea salt and freshly ground black pepper to taste. If using, sprinkle chili flakes. Stir gently to coat the clams in the butter-wine broth.

Ladle clams and broth into warmed bowls or serve straight from the pot. Provide crusty bread or grilled baguette slices alongside for soaking up the broth. Serve immediately while hot.