Drunken Clams Recipe

Clean clams

Rinse clams under cold running water. Discard any clams with cracked shells or that remain open when tapped. If time allows, soak the clams for 20–30 minutes in cold salted water (about 2 tbsp salt per quart) to purge sand, then rinse again.

Prepare cooking liquid

In a measuring cup combine the dry white wine and water (or use 1 cup wine + 1 cup clam juice if using). Set near the stove.

Heat a large wide pot or deep skillet over medium heat. Add the olive oil and butter. When butter is melted and beginning to foam (about 30–60 seconds), add the minced shallots and cook, stirring, until softened and translucent, about 2–3 minutes.

Add the minced garlic, grated ginger (if using), and red pepper flakes. Cook for 30–45 seconds until fragrant but not browned.

Increase heat to medium-high. Pour in the prepared wine/water/clams juice mixture and bring to a vigorous simmer. Let the liquid reduce slightly for 1–2 minutes to concentrate flavors and burn off a bit of alcohol.

Carefully add the cleaned clams to the simmering liquid in a single layer if possible. Cover the pot with a tight-fitting lid.

Steam the clams, shaking the pan gently once or twice, until most clams have opened, about 5–7 minutes. Check after 4 minutes and continue until opening. Discard any clams that remain tightly closed after 8 minutes.

Remove the pot from the heat. Using tongs or a slotted spoon, transfer opened clams to a serving bowl but leave the flavorful cooking liquid in the pot.

Bring the cooking liquid back to a low simmer and stir in soy sauce (or tamari), fish sauce (if using), lemon juice, and the coarse sea salt and black pepper. Taste and adjust seasoning — if the liquid tastes flat, add another 1/2 tsp lemon or 1/2 tsp soy; be cautious with salt because clam juice and fish sauce add saltiness.

Return the clams to the pot or pour the seasoned broth over the clams in the serving bowl. Sprinkle chopped parsley and sliced green onions over the clams.

Serve the drunken clams immediately with plenty of the hot broth for dipping. Offer crusty bread to mop up the sauce or place clams over steamed rice or cooked noodles for a heartier dish.

If desired, finish with an extra drizzle of olive oil or a light squeeze of lemon for brightness and serve.