Clams In Garlic And Cilantro Recipe

Clean clams

Rinse clams under cold running water. Discard any with cracked shells or that do not close when tapped. If clams are sandy, soak them in a bowl of cold salted water (about 1 tbsp salt per 4 cups water) for 20–30 minutes, then rinse and drain.

Prepare steaming liquid

In a measuring cup combine the chicken or seafood stock and dry white wine. Set aside. Reserve half a cup of water for rinsing or adjusting the broth if needed.

Sweat aromatics

Heat a large wide sauté pan or shallow Dutch oven over medium heat. Add the olive oil and 2 tablespoons butter. When the butter melts and starts to foam, add the diced shallot and cook, stirring, until translucent, about 2–3 minutes. Add the minced garlic and red pepper flakes and cook 30–45 seconds until fragrant, being careful not to brown the garlic.

Season

Stir in the kosher salt and black pepper. Give the aromatics about 10–15 seconds to incorporate the seasoning.

Increase heat to medium-high. Add the cleaned clams to the pan and pour the stock-and-wine mixture over them. Cover the pan tightly with a lid. Steam the clams until they open, 6–8 minutes, gently shaking the pan once or twice during cooking so the liquid circulates. Check after 5 minutes — smaller clams may open sooner.

Using tongs or a slotted spoon, transfer opened clams to a serving bowl as they open. Discard any clams that remain tightly closed after 10 minutes of steaming. Continue until all clams that will open have done so.

If there is excess liquid, keep it in the pan for finishing; if needed, simmer uncovered 1–2 minutes to concentrate the flavors slightly. Taste the broth and adjust seasoning with a pinch more salt or a grind of pepper.

Enrich and brighten

Turn off the heat. Stir the remaining 1 tablespoon butter into the hot broth until melted (optional for a silkier mouthfeel). Add the chopped cilantro and fresh lemon juice; stir once to combine. Taste and adjust acidity and seasoning: add another 1 teaspoon lemon juice or a pinch of salt if desired.

Assemble

Pour the hot garlic-cilantro broth over the bowl of clams. Garnish with additional cilantro leaves and serve immediately with lemon wedges and crusty bread or steamed rice to soak up the broth.