Local Littleneck Clams * Recipe

Rinse the littleneck clams under cold running water to remove surface grit. Using a stiff brush, scrub each shell to remove any barnacles or sand. Discard any clams with cracked shells.

Purge sand: place the clams in a large bowl with cold salted water (about 1 tablespoon kosher salt per quart/1 liter water) and let sit in the refrigerator for 20–30 minutes. Lift clams out (do not pour them through the sand) and drain. If any clams remain open after a light tap, discard them.

Sweat aromatics

In a wide, heavy-bottomed pot with a tight-fitting lid (or a deep skillet with a lid), melt the butter over medium heat. Add the minced shallot and garlic and cook, stirring, until translucent and fragrant, about 1–2 minutes. Do not let the garlic brown.

Add liquids and seasonings

Pour in the white wine and water (or clam juice). Add the bay leaf, cracked black pepper, and 1/2 teaspoon kosher salt. Bring the liquid to a gentle simmer over medium-high heat.

Add the drained clams to the simmering broth in a single layer if possible. Cover the pot tightly with the lid and increase heat slightly to maintain a vigorous simmer. Steam for 5–8 minutes, checking after 5 minutes: clams are done when shells have opened widely.

Using tongs or a slotted spoon, transfer opened clams to a warm serving bowl. If any clams remain tightly closed after 8 minutes, discard them. Leave the cooking liquid in the pot.

Return the pot with the remaining broth to low heat and simmer for 1 minute. Stir in the chopped parsley and lemon juice. Taste and adjust seasoning with a pinch of salt or more pepper if needed.

Pour the hot broth over the clams in the serving bowl to coat and flavor them. Spoon some broth over the toasted bread to soak up the juices, if serving that way.

Arrange the clams in a bowl or shallow platter, garnish with any remaining parsley, and serve immediately with lemon wedges and toasted bread on the side for dipping into the broth.

Note: For a half-dozen portion, halve all ingredient quantities and follow the same times. Estimated leftovers: best eaten immediately; refrigerate any cooled broth and unopened clams within 2 hours and use within 24 hours.