Clams Red Or White Recipe

Rinse the clams under cold running water. Discard any with cracked shells or that remain open when tapped.

Make a salt soak to purge sand: stir 1 tablespoon kosher salt into 6 cups cold water in a large bowl. Add clams and refrigerate or leave at cool room temperature for 20–30 minutes, then lift clams out (do not pour the sand back in). Rinse again under cold water.

Choose your version: for a white (bianco) preparation use the white wine; for red (alla marinara style) use crushed tomatoes and omit or reduce wine. This recipe includes both options.

Sauté aromatics

In a large, heavy-bottomed skillet or wide pot with a lid, heat 3 tbs olive oil and 2 tbs butter over medium heat until butter foams. Add the diced shallot and sauté 2–3 minutes until translucent. Add minced garlic and 1 tsp crushed red pepper flakes and cook 30–45 seconds until fragrant, taking care not to brown the garlic.

Raise heat to medium-high and pour in 1 cup dry white wine. Use a wooden spoon to scrape any browned bits from the bottom of the pan. Let the wine reduce 2–3 minutes until slightly concentrated.

Add the drained clams to the pot, then immediately cover with a tight-fitting lid. Steam for 5–7 minutes, shaking the pot once or twice, until the clams open. Discard any clams that remain closed after 8 minutes.

If you want a saucier result, remove the opened clams to a bowl while you simmer the cooking liquid for 2–3 minutes; add up to 1 cup stock if you want more volume, and swirl in 1 tablespoon cold butter to finish for shine and mouthfeel. Return clams to the sauce, add 1 tablespoon lemon juice, half the chopped parsley, and adjust salt and pepper to taste.

After sautéing the aromatics, add the 14 oz crushed tomatoes to the pan. Stir and bring to a gentle simmer. If desired, add 1/2 cup of the optional stock or 1/2 cup water to loosen the sauce.

Season sauce with 1/2 tsp salt and 1/4 tsp black pepper. Simmer 6–8 minutes to let flavors meld and to slightly thicken the sauce.

Add the drained clams, cover, and cook 6–8 minutes until shells open. Discard any that remain closed after cooking. Remove lid and simmer 1–2 minutes to reduce sauce slightly, then stir in 1 tablespoon lemon juice and half the chopped parsley. Taste and adjust seasoning.

Transfer clams and sauce to a serving bowl or serve directly from the pan. Sprinkle remaining parsley over the top and drizzle with any remaining olive oil. Serve with lemon wedges on the side.

If serving with pasta: cook 8 oz spaghetti or linguine in salted boiling water according to package directions until al dente. Reserve 1/2 cup pasta cooking water, drain, then add pasta to the clam pan. Toss with clams and sauce, adding a little reserved pasta water if needed to coat; finish with parsley and lemon.

Serve with crusty bread to soak up the sauce. Enjoy immediately while hot.