Clams Recipe

Purge clams

Rinse clams under cold running water to remove surface grit. Place clams in a large bowl with cold water and 2 tablespoons of coarse salt (or sea salt) for 20–30 minutes to purge sand. Lift clams out (do not pour water through them) and give a final rinse. Discard any clams with cracked shells or that do not close when tapped.

Mince shallots and garlic, chop parsley, and zest half the lemon; cut remaining lemon into wedges for serving. Measure wine and stock.

Heat a large wide skillet or sauté pan over medium heat. Add olive oil and 1 tablespoon butter. Once butter foams, add minced shallots and cook 2–3 minutes until softened and translucent but not browned.

Add garlic and thyme (if using) and cook 30–45 seconds until fragrant.

Add the clams in a single layer, then pour in the white wine and the stock. Increase heat to medium-high to bring liquid to a brisk simmer. Sprinkle in salt, pepper, and red pepper flakes (if using).

Cover the pan with a tight-fitting lid and steam the clams for 5–7 minutes, shaking the pan once or twice, until most clams have opened. Check at 5 minutes; continue up to 8 minutes if needed. Discard any clams that remain tightly closed.

Remove the lid and add the remaining 1 tablespoon butter and chopped parsley. Stir gently to melt butter into the broth and coat the clams. Taste the broth and adjust seasoning with a squeeze of lemon and more salt or pepper as needed.

Ladle clams and broth into warmed bowls or present the pan at the table. Garnish with lemon zest and lemon wedges. Serve immediately with crusty bread to soak up the broth.

If desired, spoon broth over toasted bread and optionally drizzle a little extra olive oil before serving.