Steamed Clams Recipe
WHITE WINE, BASIL, GARLIC, CALABRIAN CHILI
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Ingredients
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Clams & Aromatics
Liquid & Herbs
Finishing & Serving
Method
Clams & Aromatics
- 1
Purge and clean clams
Rinse the clams under cold running water. Discard any clams with cracked shells or that remain open when tapped. To remove sand, place clams in a bowl with cold salted water (about 1 tablespoon salt per 4 cups water) and let sit for 20–30 minutes; they will expel sand. Lift clams out (do not pour water with sand back over them) and give a final rinse.
- 2
Prep aromatics
Finely mince garlic and shallot. Measure out Calabrian chili paste, olive oil, and butter so they're ready to go.
- 3
Sauté aromatics
In a large wide pot or deep skillet with a tight-fitting lid, heat the olive oil and butter over medium heat until butter melts and foams. Add the shallot and cook 1–2 minutes until translucent. Add the minced garlic and Calabrian chili paste and cook another 30–45 seconds until fragrant, stirring so garlic doesn't brown.
Liquid & Herbs
- 4
Deglaze and build broth
Increase heat to medium-high and add the white wine to the pot. Let it simmer for 1–2 minutes to burn off some alcohol and deglaze the pan, scraping up any bits. Add the chicken stock or clam juice, cracked black pepper, and 1/2 teaspoon of the sea salt. Bring the liquid to a gentle simmer.
- 5
Add clams and steam
Carefully add the cleaned clams to the simmering broth in a single layer if possible. Cover the pot with the lid and steam for 5–7 minutes, checking at 5 minutes. Shake the pot once during cooking to redistribute heat. Clams are done when shells open; discard any that remain tightly closed after 7–8 minutes.
- 6
Finish with herbs and lemon
Once most clams have opened, remove the pot from heat. Immediately stir in the torn basil leaves, chopped parsley, and lemon zest. Taste the broth and add remaining 1/2 teaspoon salt if needed and adjust pepper. Squeeze a little lemon juice from one wedge into the broth to brighten flavors.
Finishing & Serving
- 7
Plate and garnish
Ladle clams and broth into shallow bowls or a wide serving platter so each portion gets broth and clams. Drizzle with a small amount of chili oil or extra Calabrian chile oil for heat and sheen if desired.
- 8
Serve
Serve immediately with lemon wedges and plenty of crusty bread to sop up the broth. Recommend pairing with the same white wine used for cooking.