Clams On The 1/2 Shell Recipe

Purge and Clean

Place live littleneck clams in a large bowl of cold water with 1 tsp kosher salt. Let sit 20–30 minutes to purge sand. If clams are very sandy, repeat with fresh cold water once. Discard any clams with cracked shells or that remain open when tapped.

Steam Open

In a wide sauté pan or pot large enough for one layer of clams, add 500 ml water and 120 ml dry white wine. Bring to a simmer over medium-high heat. Add the drained clams in a single layer, cover, and steam 5–7 minutes, shaking the pan occasionally, until most clams have opened. Using tongs, transfer opened clams to a bowl; reserve the cooking liquid by straining through a fine-mesh sieve into a measuring cup to remove grit. Discard any clams that did not open.

Make Sauce

In a medium skillet over medium heat, warm 1 tbsp extra-virgin olive oil. Add the minced shallot and sauté 2–3 minutes until translucent. Add the minced garlic and cook 30–45 seconds until fragrant but not browned.

Add 60 g unsalted butter to the skillet and allow to melt. Pour in 120–150 ml (about 1/2 cup to 2/3 cup) of the reserved clam cooking liquid (use less for a thicker sauce, more for a looser sauce). Bring to a gentle simmer and cook 1–2 minutes to marry flavors.

Stir in 2 tbsp chopped parsley, 1 tbsp fresh lemon juice, 1 tsp lemon zest, 1 tsp cracked black pepper, 1/4 tsp red pepper flakes and 1/2 tsp salt. Taste and adjust seasoning. Keep warm over low heat.

Finish with Clams

Return the opened clams to the skillet and gently toss in the warm sauce for 30–60 seconds to reheat and coat. Remove clams so they can be presented on the half shell (see next section). If serving on the half shell, hold clams over the pan and spoon a little sauce into each shell.

Prepare shells for presentation: if you prefer to serve clams on the half shell, open the clams fully, remove the top shell, and loosen the meat from the bottom shell while keeping it attached (use the shell the clam is resting on). Arrange clams on a tray or plates, spoon 1–2 teaspoons of the aromatic butter sauce over each clam, and garnish with additional chopped parsley and a light grind of black pepper if desired.

Toast or grill the baguette slices and brush with a little olive oil. Serve alongside the clams with lemon wedges for squeezing. Serve immediately so clams remain warm and tender.