Clams Recipe

Clean clams

Rinse the littleneck clams under cold running water. Discard any clams with broken shells or that do not close when tapped. Place clams in a large bowl of cold water with 2 tablespoons of coarse salt and let sit 20 minutes to purge grit. Lift clams out (do not pour water) and repeat once if sand is present.

Sauté aromatics

In a large, heavy-bottomed skillet or sauté pan with a tight-fitting lid, heat the olive oil and butter over medium heat until butter is melted and shimmering. Add the sliced garlic and minced shallot and cook, stirring, until fragrant and soft but not browned, about 2 minutes.

Deglaze and season

Add the red pepper flakes and pour in the white wine, scraping any browned bits from the pan. Increase heat to medium-high and let the wine come to a simmer for 1–2 minutes to reduce slightly. Stir in the lemon juice, 3/4 of the chopped parsley, the salt, and black pepper.

Steam clams

Add the drained clams to the skillet in a single layer as much as possible. Cover with the lid and let steam over medium-high heat for 5–7 minutes, shaking the pan occasionally, until clams open. Check after 5 minutes and continue until most clams have opened. Discard any clams that remain tightly closed after 8 minutes.

Finish sauce

Remove the pan from heat. Spoon pan juices over the clams, then sprinkle the remaining parsley over the top and gently toss or swirl the pan to coat. Taste the broth and adjust seasoning with extra salt, pepper or lemon juice as needed.

Serve the clams immediately in the pan or transfer to a warm serving bowl. Offer lemon wedges and crusty bread to soak up the flavorful broth. Recommend passing the bowl of shells nearby for discarded shells. Enjoy hot.