Clams Bianco Recipe

Purge and clean clams

If clams are not pre-cleaned, place them in a large bowl with cold water and 2 tablespoons coarse salt for 20–30 minutes to purge sand. Rinse several times under cold running water, scrub shells with a brush, and discard any clams that are cracked or remain open when tapped.

Prepare liquid

Measure 1 cup dry white wine and 1 cup water or clam juice. Have the olive oil and butter ready near the stove.

Steam clams

In a large wide skillet or straight-sided sauté pan with a tight-fitting lid, heat 2 tablespoons extra-virgin olive oil over medium heat until shimmering. Add the prepared aromatics (see next section) and cook briefly, then pour in the white wine and water/clam juice and bring to a gentle simmer. Add the cleaned clams, cover, and steam for 5–8 minutes, shaking the pan occasionally, until most clams have opened. Discard any clams that remain closed after 8 minutes.

Finish cooking liquid

Remove the lid. Stir in the remaining 1 tablespoon olive oil and 1 tablespoon butter (if using) and season the broth with 1 teaspoon salt and 1/2 teaspoon freshly ground black pepper. Squeeze in the juice of 1 lemon and stir gently to combine. Taste the broth and adjust seasoning.

Prep aromatics

Peel and mince the shallot finely. Peel and thinly slice or mince 6 garlic cloves. Chop 1/4 cup fresh flat-leaf parsley and measure red pepper flakes.

Sweat aromatics

In the heated pan used for steaming, add the shallot and cook over medium heat for 1–2 minutes until softened but not browned. Add the garlic and 1/4 teaspoon red pepper flakes and cook 30–45 seconds more until fragrant. Be careful not to burn the garlic — it should become translucent.

Combine before steaming

After the aromatics are fragrant, deglaze the pan with the measured white wine (pouring until the bottom releases), then add the water or clam juice and proceed to add the clams and steam as described in the Clams & Cooking Liquid section.

Finish with herbs

After the clams have opened and the cooking liquid is finished, sprinkle the chopped parsley over the clams and give a gentle toss in the pan to distribute the herbs and glaze the clams with the broth.

Ladle clams and broth into shallow bowls or serve straight from the pan. Offer crusty bread alongside to soak up the garlicky white wine broth and lemon wedges if desired.

Serve immediately while hot. Yields about 4 appetizer servings or 2 main-course servings.