White Clam Recipe

Purge and Clean Clams

Rinse clams under cold running water to remove surface grit. If clams are sandy, soak them in a bowl of cold salted water (about 2 tbsp salt per quart) for 20–30 minutes, then rinse again. Discard any clams with cracked shells or that do not close when tapped.

Create Broth Base

In a large deep skillet or wide saucepan over medium heat, add 2 tablespoons olive oil and the chopped shallot. Sauté until translucent, about 2–3 minutes. Add the minced garlic and crushed red pepper flakes and cook 30–45 seconds until fragrant, taking care not to brown the garlic.

Add the white wine and bring to a simmer, scraping any browned bits from the pan. Let the wine reduce by about half (about 3–4 minutes). Add the chicken stock and, if desired, up to 1/2 cup water to ensure enough liquid to steam the clams; bring the liquid to a gentle simmer.

Add the cleaned clams in an even layer, cover the pan, and increase heat to medium-high. Steam the clams until they open, about 6–8 minutes. Shake the pan once or twice during cooking to redistribute heat. Discard any clams that remain closed after steaming.

Using tongs or a slotted spoon, transfer opened clams to a bowl and tent with foil to keep warm. Reserve the clam cooking liquid in the pan for finishing (if desired, strain the liquid through a fine-mesh sieve into a clean pot to remove any grit).

Return the pan with the strained cooking liquid to medium heat. Stir in the remaining 2 tablespoons olive oil and 2 tablespoons butter until melted and combined.

Add the thyme (if using) and bring the broth to a gentle simmer. Taste and season the broth with sea salt and freshly ground black pepper, remembering that the clams and cheese will add saltiness.

Remove the pan from heat and stir in the lemon juice, lemon zest, and half (about 1/4 cup) of the chopped parsley. Add the grated Pecorino or Parmesan and stir until slightly melted and incorporated, creating a silky, slightly thickened white clam broth.

Return clams (and any juices collected in the bowl) to the pan to warm through for 1–2 minutes. Toss gently to coat clams in the broth.

Check seasoning and adjust with additional salt, pepper, or lemon juice to taste. Sprinkle remaining parsley over the clams and finish with a light drizzle (about 1 tsp) of extra-virgin olive oil.

Serve the white clams immediately in shallow bowls with toasted baguette slices or crostini for soaking up the broth. Offer extra lemon wedges at the table.