Clams Recipe

Inspect and purge clams

Place the clams in a large bowl with cold water and 1 tablespoon of salt. Let sit for 20–30 minutes to purge sand. Remove clams from the water (do not pour the bowl through them) and discard the cloudy water. Repeat if very sandy. Rinse clams under cold running water and scrub any debris from shells. Discard any clams with cracked shells or that do not close when tapped.

Mince aromatics

Mince the garlic and shallot finely and chop the parsley. Measure out butter and olive oil so they're ready at the stove.

In a large deep skillet or sauté pan over medium heat, add the olive oil and 1 tablespoon of butter. When the butter melts and begins to foam, add the minced shallot and cook 1–2 minutes until translucent (do not brown). Add the minced garlic and red pepper flakes and cook 30–45 seconds until fragrant.

Increase heat to medium-high and pour in the white wine to deglaze the pan, scraping any browned bits. Add the stock and bring the liquid to a gentle simmer.

Carefully add the cleaned clams in a single layer if possible, then cover the pan with a tight-fitting lid. Allow the clams to steam for 5–7 minutes, shaking the pan once or twice during cooking to redistribute heat. Check after 5 minutes: most clams should be open. Continue cooking up to 2 more minutes for any that are stubborn. Remove any clams that remain closed after cooking.

Using tongs or a slotted spoon, transfer opened clams to a warm serving bowl, leaving the cooking liquid in the pan.

Stir the remaining 1 tablespoon butter into the simmering liquid until melted. Add the lemon juice, sea salt, and black pepper. Taste and adjust seasoning if needed. Simmer uncovered 1–2 minutes to slightly reduce and concentrate the flavors.

Pour the seasoned broth over the clams, sprinkle chopped parsley on top, and serve immediately with lemon wedges.

If serving with bread, toast or warm slices of crusty bread. Spoon clams and plenty of the broth onto plates and serve bread alongside for soaking up the juices. Optionally spread softened butter on the bread.