Half – Dozen Recipe

Clean clams

Rinse the littleneck clams under cold running water. Scrub any visible grit from the shells with a stiff brush. Discard any clams with cracked shells or that do not close when tapped.

Sweat aromatics

In a 10-inch sauté pan or small pot with a tight-fitting lid, melt 1 tablespoon of butter over medium heat. Add the minced shallot and cook 2–3 minutes, stirring, until softened and translucent but not browned. Add the garlic and cook 30 seconds until fragrant.

Deglaze & build broth

Pour in the white wine and simmer for 1–2 minutes to reduce slightly and burn off alcohol. Add the water and optional fish/clam stock (if using). Stir in the thyme, kosher salt, and pepper. Bring the liquid to a gentle simmer.

Steam clams

Increase heat to medium-high and add the cleaned clams to the pan. Cover with the lid and steam for 4–6 minutes, shaking the pan once or twice, until the clams have opened. Discard any clams that remain closed after 6 minutes.

Finish the broth

Remove the pan from heat. Using a slotted spoon, transfer the opened clams to a warmed plate and tent with foil. Stir the remaining 1 tablespoon of butter and the lemon juice into the hot broth to create a glossy sauce. Taste and adjust seasoning with additional salt or pepper if needed.

Return clams

Return the clams to the pan to warm them briefly in the sauce (30 seconds), then sprinkle the chopped parsley over the top and toss gently to coat.

Arrange the half-dozen clams in a shallow bowl or on a small plate with some of the broth spooned over them.

Serve immediately with sliced crusty bread for dipping, a lemon wedge on the side, and an extra sprinkle of parsley. Encourage diners to use the bread to sop up the flavorful broth.