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Ingredients
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Seafood
Aromatics & Vegetables
Liquids & Fats
Seasoning
To Serve
Method
Prep
- 1
Clean and dry seafood
Rinse clams under cold water, scrub shells, and discard any open clams that do not close when tapped. Rinse shrimp, pat thoroughly dry with paper towels, and season lightly with 1/2 tsp kosher salt and 1/2 tsp black pepper.
- 2
Cook Clams & Build Broth
- 3
Sauté aromatics and steam clams
In a large, deep skillet or sauté pan over medium heat, warm 1 tablespoon olive oil and 1 tablespoon butter until shimmering. Add the shallot and cook 2–3 minutes until translucent but not browned. Add the garlic and thyme and cook 30 seconds until fragrant.
- 4
Pour in the white wine (or clam juice/broth) and bring to a simmer, scraping any browned bits. Add the cleaned clams, cover the pan, and steam for 5–7 minutes, shaking the pan occasionally, until most clams have opened. Remove any clams that remain tightly closed and discard. Keep the clams in the pan and spoon some of the broth into a bowl; taste and adjust seasoning with up to 1/2 tsp more salt if needed.
Cook Shrimp & Finish
- 5
Cook shrimp in broth
Push the opened clams to the side of the pan, creating space for the shrimp. Add the remaining 1 tablespoon olive oil and 1 tablespoon butter to the empty space and increase heat to medium-high. Add the shrimp in a single layer and cook 1–2 minutes per side until opaque and just cooked through (shrimp will curl slightly). Avoid overcooking.
- 6
Once shrimp are almost done, squeeze in the lemon juice and add lemon zest, remaining salt and pepper, and red pepper flakes if using. Toss gently to combine so shrimp and clams are coated in the broth. Add chopped parsley and give a quick stir to wilt the herbs and finish the sauce.
- 7
If the pan liquid is very thin, simmer uncovered 1–2 minutes to concentrate flavors. Taste and adjust seasoning.
Serve
- 8
Transfer shrimp and clams with their broth to a warmed shallow bowl or serving dish. Garnish with additional parsley and a light drizzle of olive oil if desired. Serve immediately with crusty bread for sopping and lemon wedges on the side.
- 9
Estimated remaining broth can be strained and reserved for another use if any grit is present.