Clam & Garlic Recipe

Prep clams

Rinse clams under cold water, discard any with broken shells or that remain open when tapped. If sand is a concern, soak clams in cold salted water (1 tbsp kosher salt per 2 cups water) for 20–30 minutes, then rinse.

Steam clams

In a large wide pot or deep skillet with a tight-fitting lid, combine white wine, stock, bay leaf, and black pepper. Bring to a simmer over medium-high heat.

Add the cleaned clams to the simmering liquid, cover, and steam until shells open, about 5–8 minutes. Shake the pan once or twice during cooking to redistribute heat. Transfer clams with tongs to a bowl, leaving the cooking liquid in the pot. Discard any clams that do not open.

Strain the cooking liquid through a fine-mesh sieve lined with cheesecloth or paper towel into a measuring cup to remove grit. Reserve 1 cup of strained liquid; if you have less, add up to 1/2 cup water to reach 1 cup.

Heat olive oil and 1 tablespoon butter in a wide sauté pan over medium heat until butter melts and oil shimmers.

Add diced onion and minced shallot. Sauté, stirring occasionally, until translucent and just beginning to color, 4–6 minutes.

Add minced garlic and red pepper flakes. Cook, stirring constantly, until fragrant and garlic is softened but not brown, about 1–1.5 minutes.

Pour in the reserved strained clam broth and bring to a gentle simmer. Taste and adjust seasoning: add up to 3/4 tsp kosher salt total (already included in ingredients) depending on how briny the broth is.

Reduce heat to low and simmer uncovered for 3–4 minutes to meld flavors and reduce slightly.

Return the steamed clams to the pan, nestling them into the broth. Spoon warm broth over clams to reheat any cooled shells. Simmer gently for 1–2 minutes just to combine flavors; do not overcook clams.

Remove pan from heat. Stir in chopped parsley, lemon juice, lemon zest, and the optional cold butter cubes to enrich and slightly thicken the sauce. Taste and adjust salt and pepper.

Transfer clams and broth to a warm serving bowl. Spoon remaining sauce over the clams and sprinkle with a little extra parsley and grated Parmesan if using.

Serve immediately with crusty bread or grilled bread to soak up the garlic-clam broth. Recommend drizzling a little extra-virgin olive oil on the bread and rubbing with a cut garlic clove for extra flavor.