Local Littleneck Clams Recipe

Rinse the littleneck clams under cold running water. Discard any with broken shells or that remain open when tapped. If clams are sandy, soak them in a bowl of cold salted water (1 tbsp salt per 2 cups water) for 20 minutes, then rinse again.

Mince the shallot and garlic, chop the parsley, and cut lemon into wedges.

Preheat a large deep skillet or wide saucepan with a tight-fitting lid over medium heat.

Sauté Aromatics

Add olive oil and butter to the hot pan. When the butter melts and begins to foam, add the minced shallot and sauté for 1–2 minutes until translucent (do not brown). Add the garlic and crushed red pepper (if using) and cook 30 seconds until fragrant.

Deglaze & Steam

Pour in the white wine and bring to a simmer, scraping up any bits from the pan. Add the stock and bring mixture to a gentle simmer. Taste and season lightly with half the salt and half the pepper.

Add Clams

Increase heat to medium-high and add the cleaned clams in an even layer. Cover with the lid and steam for 5–8 minutes, shaking the pan once mid-way, until clams open. Discard any clams that remain tightly closed after 8 minutes.

Finish the Sauce

Remove the pan from heat. Immediately stir in the butter (if not already used), lemon juice, and chopped parsley. Adjust seasoning with the remaining salt and pepper to taste. If the sauce seems too sharp, add up to 1/4 cup water to balance.

Transfer clams and broth to a warmed shallow bowl or serve straight from the pan. Spoon the broth over the clams and garnish with additional parsley and lemon wedges.

Serve with toasted baguette slices or grilled sourdough to soak up the broth. Recommend serving immediately while hot.