Steamed Clams Recipe

Inspect and purge clams

Discard any clams with cracked or broken shells. Tap any open clams lightly; discard any that do not close within 20–30 seconds. Place the clams in a large bowl and cover with 4 cups cold water mixed with 2 tablespoons coarse salt. Soak for 20–30 minutes to draw out sand and grit.

After soaking, lift clams out of the water (do not pour clams through the sand-filled water). Rinse each clam under cold running water and scrub any stubborn debris from shells with a stiff brush.

Prepare aromatics

In a large wide pot or deep skillet with a tight-fitting lid (a 4- to 6-quart skillet or Dutch oven works well), heat 1 tablespoon olive oil and 3 tablespoons butter over medium heat until the butter foams. Add the minced garlic and chopped shallot and cook, stirring, for about 1–2 minutes until fragrant and translucent but not browned.

Add 1 cup dry white wine and 1 cup low-sodium stock to the pan. Increase heat to medium-high and bring the liquid to a gentle simmer, scraping up any browned bits from the bottom of the pan. Add the 2 sprigs of thyme, 1/4 teaspoon crushed red pepper flakes (or to taste), 1/2 teaspoon kosher salt, and 1/4 teaspoon freshly ground black pepper.

Add the rinsed clams to the simmering broth in a single layer if possible. Cover the pot with the lid and steam over medium-high heat for 5–8 minutes, shaking the pan once or twice during cooking to redistribute heat. Check after 5 minutes: most clams will have opened by then. Continue cooking up to 8 minutes for any stubborn clams. Do not overcook; clams that do not open after 8–10 minutes should be discarded.

Finish and season

Remove the pot from the heat. Using tongs or a slotted spoon, transfer opened clams to a warm serving bowl, leaving the cooking liquid in the pan. Discard any clams that remain tightly closed. Stir the juice of 1 lemon and 1 tablespoon chopped parsley into the remaining cooking liquid; taste and adjust seasoning with additional salt, pepper, or lemon if needed. Spoon some of the hot broth over the clams and sprinkle remaining parsley on top.

Serve the steamed clams immediately with crusty bread to soak up the broth. Offer lemon wedges at the table and softened butter or a drizzle of olive oil for the bread. Leftover clams should be removed from shells and refrigerated in an airtight container and eaten within 1–2 days; refrigerate broth separately.