Clams Recipe

Rinse clams under cold running water. Discard any with broken shells. To purge sand, place clams in a large bowl with cold water and 2 tablespoons coarse salt or cornmeal for 20–30 minutes; the clams will expel sand. Lift clams from the water (do not pour them through a colander, which will reintroduce grit). Rinse briefly and set aside.

Peel and mince garlic. Finely chop shallot. Chop parsley and chives. Cut lemon into wedges and squeeze 2 tablespoons of juice; reserve wedges for serving.

Sauté aromatics

In a large wide pot or deep skillet with a tight-fitting lid, heat olive oil and 2 tablespoons of butter over medium heat until shimmering. Add the chopped shallot and cook 2–3 minutes until softened and translucent but not browned. Add the minced garlic and red pepper flakes and cook 30–45 seconds until fragrant.

Add liquid

Pour in the white wine and one cup of water and bring to a gentle simmer, scraping the bottom of the pan to loosen any browned bits. Let the liquid reduce for about 2 minutes to concentrate flavor.

Steam the clams

Add the cleaned clams to the pot, give a quick shake to distribute them evenly, then cover with the lid. Increase heat to medium-high and steam until most clams open, about 5–7 minutes. Check after 4 minutes and gently stir; continue until opening stops. Discard any clams that remain tightly closed after 8 minutes.

Finish sauce

Remove the lid and reduce heat to low. Stir in the remaining 1 tablespoon butter, lemon juice, chopped parsley (reserve a small amount for garnish), salt and pepper. Taste the broth and adjust seasoning with more salt, pepper or lemon as needed. Spoon the butter-basil skillet juices over the clams to coat.

Transfer clams and cooking broth to a warmed serving bowl or leave in pan. Garnish with reserved parsley and chopped chives. Serve immediately with lemon wedges and crusty bread for soaking up the broth.

Estimated yield serves approximately 3–4 as an appetizer or 2 as a main course.