Clams Recipe

Purge and clean clams

Place clams in a large bowl of cold water with 2 tablespoons of kosher salt and soak for 20–30 minutes to purge sand. Lift clams out (do not pour water through them) and discard the cloudy water. Rinse clams under cold running water and scrub shells with a stiff brush; discard any with broken shells or that do not close when tapped.

Steam clams

In a large wide pot or deep skillet with a lid, melt 1 tablespoon butter (from the total) with 1 tablespoon olive oil over medium heat. Add the shallot and cook 2–3 minutes until softened but not browned. Add garlic and red pepper flakes and cook 30–45 seconds until fragrant. Pour in the white wine and 1 cup water and bring to a simmer. Increase heat to medium-high, add the cleaned clams in a single layer if possible, cover, and steam for 5–8 minutes, shaking the pot gently halfway through, until most clams have opened. Discard any clams that remain tightly closed after 8 minutes.

Finish broth

As clams open, stir in the remaining 1 tablespoon butter, fresh thyme, chopped parsley (reserve a small handful for garnish), salt, and pepper into the simmering liquid. Taste the broth and adjust seasoning — add more salt if needed or a pinch more red pepper flakes for heat.

Remove pot from heat. Stir in fresh lemon juice and the remaining chopped parsley. Spoon clams and broth into a large shallow bowl or individual bowls. Serve immediately with lemon wedges and crusty bread to soak up the broth.

Optional: For a richer finish, toast the baguette slices, rub with a halved garlic clove, drizzle with olive oil, and spoon clams and broth over the toasts (or serve alongside).