Littleneck Clams Recipe

Rinse and scrub clams

Rinse the littleneck clams under cold running water. Use a stiff brush to scrub off any sand or grit on shells. Discard any clams with cracked shells or that do not close when tapped.

Soak clams for 20 minutes in cold salted water (1 tbsp kosher salt per 4 cups water) to encourage them to purge sand, then give a final rinse and set aside.

In a large wide sauté pan or deep skillet over medium heat, melt butter with olive oil until foam subsides (about 1 minute).

Add chopped onion and a pinch of salt; cook, stirring occasionally, until translucent, 4–5 minutes.

Add minced garlic and red pepper flakes and cook, stirring, until fragrant, about 30–45 seconds—do not let the garlic brown.

Increase heat to medium-high. Add the white wine and water to the pan, scraping up any browned bits. Add bay leaf, black pepper, and lemon juice and bring the liquid to a lively simmer.

Add the cleaned littleneck clams to the simmering broth, cover the pan tightly with a lid, and let steam for 5–7 minutes, gently shaking the pan once or twice to redistribute heat.

After 5 minutes, check clams: most should have opened. Continue steaming up to 2 more minutes for any remaining partially open clams. Discard any that remain tightly closed.

Remove the pan from heat. Using tongs or a slotted spoon, transfer opened clams to a warmed serving bowl, leaving the cooking liquid in the pan.

Bring the cooking liquid back to a gentle simmer for 1 minute to concentrate flavors if desired, then taste and adjust seasoning with remaining kosher salt if needed.

Pour the seasoned broth over the clams. Sprinkle chopped fresh parsley over the top and serve immediately with lemon wedges and crusty bread for dipping.