Clams Sicilia Recipe

Purge and clean clams

Place the 1 lb manila clams in a large bowl of cold water with a tablespoon of salt for 20–30 minutes to purge sand. Rinse clams under cold running water and scrub shells with a brush. Discard any clams that are cracked or remain open when tapped.

Prepare aromatics

Mince 4 garlic cloves. Strip thyme leaves from stems until you have about 2 teaspoons; finely chop rosemary to get about 1 teaspoon. Chop 2 tablespoons flat-leaf parsley and set aside a small pinch for garnish.

Cook garlic and herbs

In a wide, deep skillet or sauté pan over medium heat, melt 2 tablespoons of the butter with 1 tablespoon olive oil (or use remaining butter). Add the minced garlic and cook 30–45 seconds until fragrant but not browned. Add the thyme, rosemary, and 1 teaspoon crushed red pepper flakes; cook 20–30 seconds to bloom the spices.

Deglaze and make broth

Add 1 cup dry white wine to the pan, increase heat to medium-high, and let it simmer 2–3 minutes to reduce slightly. Add 1 cup low-sodium chicken or seafood stock and the remaining 1 tablespoon butter; season with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Stir and bring the liquid to a simmer.

Steam clams

Add the cleaned clams to the simmering broth in an even layer. Cover the pan and steam for 5–8 minutes, shaking the pan occasionally, until clams open. Discard any clams that do not open after 8 minutes.

Finish broth

Remove the pan from heat. Stir in 1 tablespoon lemon juice and 2 tablespoons chopped parsley. Taste and adjust seasoning with salt and pepper and a pinch more crushed red pepper if desired. Spoon clams and broth into warmed bowls.

Prepare bread

Preheat the oven to 400°F (200°C). Slice the baguette or loaf into 1-inch slices on a diagonal, leaving the bottom slightly attached if you prefer pull-apart style.

Make garlic butter

In a small bowl, combine 3 tablespoons softened butter, 1 tablespoon olive oil, 2 minced garlic cloves, 1 tablespoon chopped parsley, 1/4 teaspoon salt, and 2 tablespoons grated Parmesan if using. Mix until smooth.

Assemble and bake

Spread the garlic butter evenly on each slice or into the cuts. Arrange the bread on a baking sheet and bake 8–10 minutes until golden and crisp at the edges. For extra color, broil 1–2 minutes while watching closely.

Serve

Serve garlic bread warm alongside the bowls of Clams Sicilia for dipping into the white wine butter broth. Garnish clams with reserved parsley.