Clams Recipe

Purge sand

Place the cleaned clams in a large bowl. Dissolve 2 tbs kosher salt into 6 cups cold water to make a rough seawater brine. Submerge clams in the brine and refrigerate for 20–30 minutes to allow them to expel sand. After purging, lift clams from the water (do not pour clams through the sandy liquid) and rinse under cold running water. Discard any clams with cracked shells or that do not close when tapped.

Prepare aromatics

Heat a large wide skillet or shallow pot with a tight-fitting lid over medium heat. Add 1 tbs olive oil and 2 tbs butter. When butter foams, add the minced shallot and cook, stirring, until softened and translucent about 2–3 minutes. Add the minced garlic and cook until fragrant, about 30 seconds, being careful not to brown it.

Deglaze and build the broth

Pour in 1 cup dry white wine to deglaze the pan, scraping any browned bits from the bottom. Increase heat to medium-high and let the wine reduce by about half, approximately 3–4 minutes. Add 1 cup low-sodium chicken or fish stock and bring to a simmer.

Steam the clams

Add the drained clams to the pot in a single layer if possible. Sprinkle 1 tsp fresh thyme (if using), 1/4 tsp red pepper flakes (if using), 1/2 tsp freshly ground black pepper, and 1/2 tsp sea salt over the clams. Cover with the lid and increase heat to high; steam for 5–7 minutes, shaking the pan gently after 3 minutes to redistribute heat. Check: clams are done when shells open. Discard any that remain closed after 7–8 minutes.

Finish the sauce

Remove the lid and reduce heat to medium. Add the remaining 1 tbs butter and the juice of 1 lemon. Stir gently to melt butter and incorporate flavors, simmering 1 minute more. Taste the broth and adjust seasoning with a pinch more salt or pepper if needed. Stir in 3 tbs chopped fresh parsley.

Transfer clams and their cooking liquid to a warmed shallow serving bowl or leave in the pot. Serve immediately with crusty bread or toasted baguette slices to soak up the broth. Offer lemon wedges alongside and, if desired, smear toasted bread with the optional 1 tbs butter before serving.