Clams Recipe

Prepare clams

Rinse the clams under cold running water. Discard any with broken shells or that do not close when tapped. If needed, soak clams in a bowl of cold salted water (about 2 Tbsp salt per 4 cups water) for 20 minutes to purge sand, then rinse again.

Aromatics

In a large wide pot or deep skillet with a tight-fitting lid, heat the olive oil and 1 tablespoon butter over medium heat until butter foams. Add the chopped shallot and cook until softened and translucent, about 2–3 minutes. Add the minced garlic and cook, stirring, until fragrant, about 30 seconds — do not brown.

Deglaze & Build Broth

Pour in the white wine to deglaze, scraping any fond from the bottom of the pan. Increase heat to medium-high and simmer the wine for 2 minutes to burn off most alcohol. Add the stock, fresh thyme leaves, red pepper flakes, sea salt, and half of the chopped parsley. Bring the liquid to a brisk simmer.

Cook clams

Add the clams in a single layer if possible, then cover with the lid. Cook for 5–8 minutes, shaking the pan occasionally, until most clams have opened. Use tongs to remove opened clams to a bowl as they open. Continue cooking for up to 10 minutes total; discard any clams that remain tightly closed after 10 minutes.

Finish sauce

Remove the pot from the heat. Stir in the remaining 1 tablespoon butter, the lemon juice, and the remaining chopped parsley. Taste the broth and adjust seasoning with additional salt and pepper as needed. Spoon some of the hot broth over the reserved opened clams to keep them warm.

Transfer clams to a warmed shallow bowl or serving dish. Pour the broth over the clams, sprinkle with extra parsley, and serve immediately with toasted crusty bread and lemon wedges alongside for squeezing and sopping up the broth.

If desired, drizzle a little extra olive oil over the bread or rub toasted bread with a cut garlic clove before serving.