Chopped Clams Recipe

Clean clams

Rinse clams under cold running water, discard any with broken shells or that remain open when tapped. Soak clams in 6 cups cold water for 20 minutes to purge sand, changing the water if very sandy.

Steam clams

In a large wide sauté pan with a tight-fitting lid, add the wine and 1/2 cup of the cold water and bring to a simmer over high heat. Add clams, cover, and steam until shells open, 5–8 minutes depending on size. Shake the pan occasionally to ensure even cooking. Remove pan from heat as soon as most clams are open. Discard any that remain tightly closed after 10 minutes.

Reserve cooking liquid and remove meat

Using tongs, transfer opened clams to a bowl to cool slightly. Strain the steaming liquid through a fine-mesh sieve lined with a coffee filter or paper towel into a bowl to remove grit; you should have about 3/4 to 1 cup. When clams are cool enough to handle, pop them from shells. Finely chop clam meat into roughly 1/4-inch pieces. Set chopped clams and reserved strained liquid aside separately.

Sauté aromatics

In a wide skillet over medium heat, add 2 tbs olive oil and 2 tbs unsalted butter. When shimmering, add diced onion, celery, and red bell pepper. Cook, stirring occasionally, until vegetables are soft and translucent, about 6–8 minutes. Add minced garlic and cook 30–45 seconds until fragrant but not browned.

Build flavor

Stir in the tomato paste and cook 1 minute to remove raw edge. Pour in the reserved clam cooking liquid and bring to a gentle simmer, scraping any brown bits from the pan. Reduce the liquid by about one-third, 3–4 minutes, to concentrate flavor.

Combine clams and finish sauce

Reduce heat to low. Add the chopped clams, chopped capers, lemon juice, hot sauce (if using), red pepper flakes (if using), salt, and black pepper to the skillet. Gently fold to combine and warm the clams through, about 1–2 minutes—do not overcook or clams will toughen. Stir in the chopped parsley and chives and drizzle 1 tbs extra-virgin olive oil over the mixture.

Adjust seasoning

Taste and adjust salt, pepper, lemon, or hot sauce as needed. If the mixture seems tight, add up to 2 tbs more of the reserved clam liquid to loosen, one tablespoon at a time.

Spoon the chopped clams into a warmed shallow bowl or onto toasted baguette slices for crostini. Garnish with extra parsley or chives if desired and serve with lemon wedges on the side.