Littleneck Clams Recipe

Purge and clean the clams if not already: place clams in a bowl of cold salted water (about 1 tbsp salt per 2 cups water) for 20–30 minutes to expel sand. Rinse under cold water, scrub shells, and remove any open clams that do not close when tapped. Keep refrigerated until ready.

Finely mince garlic and shallot. Chop parsley and zest the lemon. Cut ciabatta into slices and set aside.

Soften butter for the parsley butter and measure out nd̩uja and wine.

Combine

In a small bowl, mash the softened butter with 2 tbsp finely chopped parsley, 1/2 tsp minced garlic, 1/2 tsp lemon juice, 1/4 tsp salt and a pinch (1/8 tsp) black pepper until smooth and homogenous. Transfer to refrigerator so it firms slightly while you cook (or keep at room temperature if using immediately).

Preheat oven to 425°F (220°C) or heat a grill pan. Brush both sides of ciabatta slices lightly with 2 tbsp olive oil (and optionally a little butter). Arrange on a baking sheet and toast in the oven 6–8 minutes, flipping halfway, until golden and crisp. Alternatively, grill slices 1–2 minutes per side. Keep warm.

Heat a large wide skillet or sauté pan over medium heat. Add 2 tbsp olive oil and 1 tbsp of the butter. When shimmering, add the minced shallot and sauté 1–2 minutes until softened and translucent but not brown.

Add the minced garlic and cook 30–45 seconds until fragrant. Stir in the nd̩uja (2 tbsp) and use the back of a spoon to break it apart and melt it into the fat, cooking 1–1½ minutes so it releases its oils and deepens in color.

Pour in 1 cup dry white wine and 1 cup water, scraping the bottom of the pan to deglaze and incorporate any browned bits and nd̩uja. Bring to a vigorous simmer.

Add the cleaned clams to the pan in a single layer if possible. Sprinkle 1 tsp salt and 1/2 tsp black pepper evenly over the clams. Cover the pan with a tight-fitting lid and increase heat to medium-high so the liquid rapidly steams the clams.

Steam the clams 5–7 minutes, shaking the pan once or twice, until all (or nearly all) clams have opened. Discard any clams that remain tightly closed after 7 minutes.

Remove lid and reduce heat to low. Stir in 2 tbsp unsalted butter and 1 tbsp chopped parsley and 1 tsp lemon zest, swirling the pan so the butter melts into the sauce and creates a glossy finish. Taste the broth and adjust seasoning with a little more salt or lemon juice if needed.

Spoon clams and a generous ladle of the nd̩uja- garlic white wine broth into a shallow serving bowl. Dot the top with small pieces of the parsley butter (or smear a spoonful around the rim so it melts into the hot broth).

Place toasted ciabatta slices alongside or partially in the broth. Scatter the remaining chopped parsley over the clams, finish with a light sprinkle of flaky sea salt and a crack of fresh black pepper. Serve with lemon wedges on the side for squeezing.

Recommend serving immediately so guests can dip the toasted bread into the spicy, garlicky sauce. Leftover clam broth can be strained and refrigerated for up to 48 hours.