Steamed Clams Recipe

Inspect clams and discard any with cracked shells or that remain open and do not close when tapped. Rinse clams under cold running water to remove surface grit.

For sand removal (optional but recommended): place clams in a large bowl with cold water and 1 tablespoon of salt and let them sit for 20–30 minutes. Clams will spit out sand. Lift clams out (do not pour water through them) and give a final rinse.

Heat aromatics

In a large wide pot or deep skillet with a tight-fitting lid, heat the olive oil and 2 tablespoons of butter over medium heat until butter melts and foam subsides.

Add the minced shallot and cook, stirring, for 2–3 minutes until softened and translucent but not browned. Add the minced garlic and cook 30–45 seconds until fragrant.

Add the thyme sprigs, bay leaf, cracked black pepper, and red pepper flakes (if using) and stir briefly to combine.

Raise the heat to medium-high and pour in the white wine and water. Bring the liquid to a gentle boil and let it bubble for 1 minute to burn off some alcohol and concentrate flavor.

Add the cleaned clams to the pot in a single layer if possible. Cover with the lid and steam for 5–7 minutes, gently shaking the pot once or twice during cooking to redistribute heat. Check after 4 minutes and continue until most clams have opened.

Once clams are open, remove the lid and immediately squeeze in the lemon juice and add the remaining 1 tablespoon of butter. Stir gently to melt butter into the broth. Discard any clams that remain tightly closed after 7–8 minutes.

Taste the broth and adjust seasoning if needed (a small pinch of salt or more pepper). Turn off heat and remove thyme sprigs and bay leaf.

Stir in chopped parsley and spoon broth and clams into warmed bowls. Serve with lemon wedges and crusty bread to soak up the broth.