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Ingredients
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Clams & Preparation
Broth & Aromatics
Optional Garnish & Serving
Method
Clams & Preparation
Purge clams
Place the 12 fresh Cedar Key clams in a large bowl. Combine 4 cups cold water, 2 tbs coarse sea salt and 2 tsp cornmeal; stir to dissolve. Submerge clams in the mixture and refrigerate for 20–30 minutes to encourage them to expel sand. After soaking, lift clams out (do not pour the sand back into the clams). Rinse each clam under cold running water and scrub the shells with a stiff brush to remove any remaining grit or barnacles.
Discard any clams with cracked shells or that do not close when tapped. Set cleaned clams aside on a tray.
Broth & Cooking
Start aromatics
In a wide, heavy-bottomed skillet or shallow pot large enough to hold the clams in a single layer, heat 4 tbs unsalted butter and 1 tbs olive oil over medium heat until the butter foams. Add 1 finely minced shallot and 2 minced garlic cloves and cook, stirring, for 1–2 minutes until fragrant and translucent but not browned.
Deglaze & build broth
Add 3 fl oz dry white wine to the pan and increase heat to medium-high. Scrape any browned bits from the pan and allow the wine to reduce by about half (about 1–2 minutes). Add 1 cup low-sodium clam juice or fish stock and 3 thyme sprigs; bring the mixture to a gentle simmer.
Add clams and steam
Arrange the cleaned clams in a single layer in the skillet. Cover with a tight-fitting lid and steam for 5–7 minutes, checking after 5 minutes. Gently shake the pan once or twice during cooking to redistribute heat. Clams are done when their shells open. Discard any clams that remain closed after 7–8 minutes.
Finish sauce
Remove the pan from heat. Transfer opened clams to a warmed serving bowl with tongs. Discard thyme sprigs. Stir 1 tbs cold cubed butter into the cooking liquid until glossy and slightly thickened. Add 1 tbs fresh lemon juice, 2 tbs chopped parsley, 1 tsp black pepper and up to 1 tsp fine sea salt (adjust to taste). If desired, add 1/4 tsp chili flakes for a touch of heat.
Pour the finished broth over the clams in the serving bowl. Serve immediately with lemon wedges and toasted baguette slices or oyster crackers to sop up the broth.