Top Necks (6) Recipe

Prepare clams

Rinse the clams under cold running water to remove sand and grit. Discard any clams with cracked shells or that do not close when tapped. If clams are sandy, soak them in a bowl of cold salted water (about 2 cups water + 2 tsp salt) for 20 minutes, then rinse and drain.

Mince aromatics

Finely mince the garlic and shallot. Chop the parsley and set both aside. Cut cold butter into small cubes for finishing.

Cook aromatics

In a large wide sauté pan (with a tight-fitting lid) or skillet, heat 1 tbs olive oil and 2 tbs unsalted butter over medium heat until butter foams. Add the minced shallot and cook, stirring, until softened and translucent, about 2–3 minutes. Add the minced garlic and cook for 30–45 seconds until fragrant, taking care not to brown the garlic.

Deglaze

Pour in the dry white wine to deglaze the pan, scraping any browned bits off the bottom. Increase heat to medium-high and simmer the wine for 1–2 minutes to reduce slightly and concentrate flavor.

Add liquid and season

Add the clam juice (or seafood stock) to the pan and bring the liquid to a gentle simmer. Stir in the lemon juice, 1 tsp sea salt, and 1 tsp freshly ground black pepper. Taste the broth and adjust seasoning gently — remember the clams will contribute brininess.

Steam the clams

Add the cleaned clams to the simmering broth in a single layer if possible. Cover the pan with a tight-fitting lid and steam over medium-high heat for 4–6 minutes, gently shaking the pan once or twice, until the clams open. Check at 4 minutes and continue cooking until nearly all clams have opened. Discard any clams that remain tightly closed after cooking.

Finish sauce

Remove the pan from the heat and immediately swirl in the remaining 2 tbs cold butter a few cubes at a time to create a glossy emulsion. Stir in the chopped parsley and taste — adjust salt, pepper, or lemon as desired.

Serve

Spoon clams and plenty of the broth into shallow bowls. Serve with crusty bread or toasted baguette slices to soak up the sauce and lemon wedges on the side. Garnish with a sprinkle of extra parsley if desired.

Timing and tips

Total cooking time after prep is short — steaming clams takes about 6 minutes. Keep heat moderate so you don’t overcook the clams; they become tough if simmered too long. Reserve a few extra bread slices for sopping the pan.