Place the clams in a large bowl and cover with 4 cups cold water mixed with 2 tablespoons coarse salt. Let sit in the refrigerator or a cool spot for 20–30 minutes to encourage the clams to expel sand. Lift clams out of the water (do not pour the sand back over them) and discard the cloudy water. Rinse clams under cold running water and scrub any remaining grit from shells. Discard any clams with cracked shells or that do not close when tapped.

Prepare cooking fat

In a wide, heavy-bottomed skillet or sauté pan (large enough to hold clams in a single layer), heat 1 tablespoon olive oil and 2 tablespoons unsalted butter over medium heat until the butter foams and just begins to brown slightly, about 1–2 minutes.

Aromatics & Flavor

Sweat aromatics

Add the finely minced shallot to the hot pan and cook, stirring, for 2–3 minutes until translucent but not browned. Add the minced garlic and cook 30–45 seconds until fragrant.

Deglaze and steam

Increase heat to medium-high and carefully pour in 1 cup dry white wine. Use a wooden spoon to scrape up any browned bits from the pan. Bring the wine to a gentle boil and let it reduce for 2 minutes to concentrate flavor.

Add clams and steam

Add the cleaned clams to the pan in a single layer if possible. Sprinkle with 1 teaspoon crushed red pepper flakes, 1 teaspoon black pepper, and 1 teaspoon sea salt. Cover the pan with a tight-fitting lid and steam for 5–7 minutes, shaking the pan once or twice, until the clams open. Check after 4 minutes — cooking time varies by clam size. Discard any clams that remain closed after 7–8 minutes.

Finish sauce while clams open

Once most clams have opened, remove the lid and add 1 tablespoon fresh lemon juice, 1 teaspoon fresh thyme leaves (if using), and 2 tablespoons chopped fresh parsley. Stir gently to coat clams in the pan juices. Taste the broth and adjust seasoning with additional salt or lemon as desired.

Finish & Serving

Serve

Transfer clams to a warmed shallow bowl or serve straight from the pan. Spoon the cooking broth over the clams. Scatter an extra tablespoon of chopped parsley and a sprinkle of chopped chives (if using). Serve with lemon wedges and slices of crusty bread to soak up the broth.

Leftovers and storage: Cool leftover clams and broth to room temperature, refrigerate in an airtight container for up to 48 hours. Reheat gently in a covered pan over low heat; discard any clams that do not reopen.