Check clams for freshness: discard any with cracked shells or that do not close when tapped. Rinse clams under cold running water to remove surface grit.

Purge sand: in a large bowl combine 4 cups cold water and 2 tbsp coarse salt until dissolved. Submerge clams and refrigerate for 20–30 minutes to encourage them to expel sand. Lift clams out (do not pour water and sand through them) and give a final rinse under cold water.

Broth / cooking liquid

Sauté aromatics

In a large, heavy-bottomed pot or deep skillet over medium heat, melt 3 tbs unsalted butter with 1 tbs olive oil. Add the finely minced shallot and sauté 2–3 minutes until softened but not browned. Add the sliced garlic and cook 30–45 seconds until fragrant.

Deglaze and build flavor

Increase heat to medium-high, pour in 1 cup dry white wine and use a wooden spoon to scrape any browned bits from the bottom of the pan. Allow the wine to bubble and reduce by about half (2–3 minutes).

Add stock and seasoning

Add 1 cup low-sodium chicken or fish stock, 1 tsp kosher salt, 1 tsp freshly ground black pepper and 1 tsp red pepper flakes. Stir and bring the liquid to a gentle simmer.

Cook clams

Add the prepared clams to the simmering broth in a single layer as much as possible. Cover the pot with a tight-fitting lid and cook for 5–8 minutes, gently shaking the pot once or twice, until most clams have opened. Use tongs to remove opened clams to a bowl; discard any clams that remain tightly closed after 10 minutes.

Finish the broth

Stir in 2 tbs fresh lemon juice and 1 cup chopped fresh parsley. Taste and adjust seasoning with more salt, pepper, or lemon if needed. If you prefer a slightly richer sauce, swirl in an extra tablespoon of butter.

To finish / serve

Transfer clams and broth to a large shallow bowl or serve directly from the pot. Sprinkle the extra 2 tbs chopped parsley over the clams and arrange lemon wedges around the dish.

Inspired by LA Hot Pot & BBQ

Chicken Lo Mein