Low Country Clams Recipe

Purge the clams: place clams in a large bowl and cover with 2 cups cold water mixed with 1 tablespoon kosher salt. Let sit 20–30 minutes, then scrub shells with a brush under running water to remove grit. Discard any clams with cracked shells or that do not close when tapped.

Parboil potatoes: place cubed Yukon golds in salted simmering water and cook 6–8 minutes until just tender but not falling apart. Drain and set aside.

Heat a large wide pot or Dutch oven over medium heat. Add 3 tablespoons butter and 1 tablespoon olive oil. When butter is melted and foaming, add diced onion, celery, red and green bell peppers. Sauté, stirring occasionally, until vegetables are soft and translucent, about 6–8 minutes.

Add minced garlic, smoked paprika, crushed red pepper flakes, and thyme. Cook 1 minute until fragrant, stirring so the spices don't burn.

Add sliced andouille or smoked sausage (if using) and cook 2–3 minutes to brown and release fat. Pour in 1 cup dry white wine to deglaze the pan, scraping any browned bits from the bottom. Let the wine reduce by about half, 2–3 minutes.

Add 2 cups low-sodium chicken or seafood stock and the reserved clam purge water (do not add sand still in bottom; if you prefer, discard purge water and add 1/2 cup water). Bring to a gentle simmer.

Stir in parboiled potatoes and corn kernels. Simmer gently 5 minutes to meld flavors.

Increase heat to medium-high. Add the cleaned clams to the simmering broth in a single layer if possible. Cover the pot and cook until clams open, about 5–7 minutes. Shake the pot occasionally to redistribute clams. Discard any clams that remain tightly closed after 7 minutes.

Once clams have opened, remove pot from heat. Stir in 2 tablespoons fresh lemon juice, 2 tablespoons cold butter pieces, chopped parsley, and sliced green onions. Taste and season with kosher salt as needed and about 1/2 teaspoon freshly ground black pepper. Add hot sauce to taste if using.

Ladle clams and broth into shallow bowls, making sure each serving gets a mix of clams, potatoes, corn, and sausage (if used). Serve immediately with crusty bread or toasted baguette slices and lemon wedges on the side for squeezing.