Clams Recipe

Inspect clams and discard any with cracked shells or that do not close when tapped. Keep clams refrigerated until ready to use.

Purge sand

Place clams in a large bowl and cover with 4 cups cold water. Stir in 2 tbsp coarse salt until dissolved to create a brine. Let clams sit in the brine for 20–30 minutes; during this time they will expel sand. After soaking, lift clams out of the water (do not pour the bowl through a strainer, which will reintroduce grit). Rinse clams under cold running water and set aside on a tray.

Have all ingredients measured and ready because clams cook quickly.

Sauté aromatics

In a large, heavy-bottomed sauté pan or Dutch oven over medium heat, add 2 tbsp olive oil and 1 tbsp butter. When butter foams, add the minced shallot and cook, stirring, until translucent and softened, about 2–3 minutes. Add the sliced garlic and cook 30–45 seconds until fragrant but not browned.

Deglaze & build broth

Increase heat to medium-high and pour in 1 cup dry white wine to deglaze the pan, scraping any browned bits from the bottom. Let the wine simmer vigorously for 1–2 minutes to reduce slightly. Add 1 cup stock, 1 tsp crushed red pepper flakes, 1 tsp black pepper, 1 tsp coarse salt, 1 tsp fresh thyme (if using), and 1 tsp lemon zest. Stir to combine and bring the liquid to a gentle simmer.

Cook clams

Add the cleaned clams to the simmering broth in a single layer if possible. Cover the pan with a tight-fitting lid and increase heat to medium-high. Steam the clams for 5–8 minutes, gently shaking the pan once or twice, until clams open. Check after 5 minutes and continue until most clams have opened. Discard any clams that remain closed after 8 minutes.

Finish broth

Remove the pan from heat. Stir in 1 tbsp lemon juice and 3 tbsp chopped parsley. Taste the broth and adjust seasoning with additional salt or pepper if desired. For a silkier finish, stir in an extra 1 tbsp butter (optional) until melted.

Arrange clams and broth in shallow bowls or leave in the pan to serve family style. Sprinkle with remaining parsley and serve with lemon wedges and slices of crusty bread to soak up the broth.

Estimated leftover broth can be strained and reserved as a flavorful base for pasta or risotto (use within 24 hours refrigerated).