Pound Of Clams Recipe

Clean clams

Rinse clams under cold running water. Discard any with cracked shells or that do not close when tapped. If sand is suspected, soak clams in a bowl of cold salted water (about 1 tablespoon salt per 2 cups water) for 20–30 minutes, then lift them out so sand stays in the bottom of the bowl and rinse once more.

Prepare aromatics

In a large wide pot or Dutch oven over medium heat, melt 2 tablespoons of the butter. Add the minced shallot (if using) and cook 1–2 minutes until softened and translucent. Add the minced garlic and cook 30–45 seconds until fragrant, stirring so it does not brown.

Deglaze and build broth

Pour in the white wine and water. Bring the liquid to a gentle simmer and use a wooden spoon to scrape any browned bits from the bottom of the pot. Let the wine reduce by about one-third, 2–3 minutes, to concentrate flavor and to cook off a bit of alcohol.

Steam clams

Add the cleaned clams to the pot, nestling them into the liquid. Sprinkle in the remaining 1 tablespoon butter in small pieces (so it melts into the broth), the salt, black pepper, and red pepper flakes if using. Cover the pot with a tight-fitting lid and increase heat to medium-high. Steam until clams open, about 5–8 minutes. Shake the pot once or twice during cooking to redistribute heat. Discard any clams that remain tightly closed after 8 minutes.

Finish broth

Once most clams are open, remove the pot from heat. Carefully transfer clams to a serving bowl with tongs, leaving the broth in the pot. Stir in the remaining tablespoon of butter and the lemon juice into the hot broth until butter melts and the sauce becomes glossy. Taste and adjust seasoning with additional salt or pepper if needed. Pour the hot broth over the clams and sprinkle chopped fresh parsley on top.

Serve the clams immediately with crusty bread for soaking up the broth and lemon wedges on the side. Recommend pouring some of the broth into individual bowls alongside the clams so each diner can spoon broth and dip bread.