Clams Recipe

Clean clams

Rinse clams under cold running water. Discard any with cracked shells or that remain open after a firm tap. If clams are sandy, soak them in a large bowl of cold salted water (about 1/4 cup salt per 4 cups water) for 20–30 minutes to purge sand, then rinse well and drain.

Prep aromatics

Mince the garlic and shallot finely. Chop the parsley and set aside the lemon juice.

Heat pan

In a wide, heavy-bottomed skillet or large saucepan with a tight-fitting lid, heat 2 tbs olive oil and 2 tbs butter over medium heat until foam subsides and butter is fragrant but not browned (about 1–2 minutes).

Sweat aromatics

Add the minced shallot and cook, stirring, for 1–2 minutes until softened and translucent. Add the minced garlic and red pepper flakes and cook another 30–45 seconds until aromatic, taking care not to brown the garlic.

Deglaze & steam

Pour in 1 cup dry white wine (or clam juice) and bring to a brisk simmer. Scrape any browned bits from the pan. Immediately add the cleaned clams in an even layer, then cover with the lid.

Cook clams

Steam the clams over medium-high heat for 5–8 minutes, shaking the pan occasionally, until the clams open. Check at 5 minutes — most will open then. Discard any clams that remain closed after 8 minutes.

Finish sauce

Remove the lid and reduce the heat to medium. Add 2 tbs lemon juice, chopped parsley, 1 tsp salt, and 1 tsp freshly ground black pepper. Stir gently to coat the clams. If using, swirl in the extra 1 tbs butter to enrich the sauce. Taste the broth and adjust seasoning with more salt, pepper, or lemon as needed.

Serve

Transfer clams and cooking liquid to a large shallow bowl or serve directly from the pan. Sprinkle additional parsley and red pepper flakes to taste. Serve hot with crusty bread to mop up the broth and lemon wedges on the side.

Add an extra pat of butter to the finished hot sauce for a silkier mouthfeel and serve lemon wedges alongside each portion for diners to squeeze more fresh juice over the clams.