Clams & Oysters Recipe

Purge and clean shellfish

Place clams in a large bowl of cold salted water (about 1 tablespoon salt per quart) and refrigerate for 20–30 minutes to purge sand. Scrub shells with a stiff brush under cold running water. Rinse oysters under cold water and use an oyster brush to remove surface grit. Keep oysters on ice until ready to shuck/serve.

Shuck oysters (if serving on half shell) or prepare for steaming

If you plan to serve oysters raw on the half shell, carefully shuck them right before serving: hold oyster with a towel, insert an oyster knife at the hinge, twist to pop, run the knife under the top shell to free, then sever the muscle under the oyster to release it into the bottom shell. For cooked oysters, you can leave shells closed and steam with clams as described below.

Make aromatics

In a wide, heavy-bottomed pot (large enough to hold clams flat in a single layer), heat the olive oil and 2 tablespoons butter over medium heat until shimmering. Add minced shallots and cook, stirring, until translucent, about 2–3 minutes. Add garlic, thyme, and crushed red pepper flakes; sauté 30–45 seconds until fragrant, taking care not to brown the garlic.

Deglaze and build broth

Pour in the dry white wine and bring to a simmer, scraping any browned bits. Let the wine reduce by about half (2–3 minutes). Add the chicken/fish stock and 1 cup water, bring back to a simmer. Stir in sea salt, black pepper, lemon zest, and the remaining 1 tablespoon butter to enrich the broth.

Steam clams and oysters

Increase heat to high so the liquid is vigorously simmering. Add clams in a single layer, cover the pot with a tight lid and steam for 5–7 minutes. After 5 minutes, check clams: many will be open. Add oysters (if cooking in shell) to the pot, recover and steam an additional 3–4 minutes until all clams and oysters have opened. Discard any shellfish that remain closed after cooking.

Finish sauce

Remove the pot from heat. Stir in remaining 1 tablespoon butter, chopped parsley, and lemon juice to the broth. Taste and adjust seasoning with more salt, pepper or lemon if needed.

Assemble

Spoon clams and oysters into a warmed serving bowl(s) or a large platter. Pour generous ladles of the hot broth over the shellfish. Scatter additional chopped parsley and a light drizzle of olive oil if desired.

Accompaniments

Serve immediately with toasted baguette slices or grilled country bread and optional compound herb butter for spreading. For raw oysters on the half shell, arrange on a bed of crushed ice and serve with lemon wedges, mignonette or hot broth on the side.

Storage and leftovers

Leftover cooked shellfish are best eaten the same day. Strain and refrigerate any leftover broth separately up to 2 days; reheat gently and discard any shellfish that have been refrigerated longer than recommended.