Local Clams Recipe

Purge and clean clams

Place clams in a large bowl of cold salted water (about 1 tablespoon salt per quart) for 20–30 minutes to purge sand. Rinse under cold running water, scrub shells with a brush, and discard any clams with cracked shells or that do not close when tapped.

Prepare broth base

In a wide deep skillet or Dutch oven over medium heat, add 1 tablespoon olive oil and 1 tablespoon butter. When butter melts, add minced shallot and sauté 2–3 minutes until softened and translucent but not browned.

Add wine and aromatics

Add the dry white wine and increase heat to medium-high. Scrape any brown bits from the pan, then add bay leaves, thyme, stock, black pepper, and the optional red pepper flakes. Bring the mixture to a gentle simmer.

Steam clams

Add the cleaned clams to the simmering broth, cover the pan, and steam for 5–8 minutes, shaking the pan once or twice, until clams open. Discard any clams that remain closed after 8 minutes. If the liquid reduces too much before clams open, add up to 1/2 cup water to maintain steam.

Adjust seasoning

Taste the broth and add up to 1/4 teaspoon salt if needed (remember clams are naturally briny). Keep the pan covered off heat while you finish aromatics.

Finish sauce

In a small skillet over low heat, warm the remaining 1 tablespoon olive oil and 1 tablespoon butter. Add the thinly sliced garlic and cook gently 30–45 seconds until fragrant (do not brown). Remove from heat and stir in the lemon juice and chopped parsley.

Combine and finish

Pour the garlic-lemon-parsley mixture into the clam pot, gently toss or swirl the clams to coat in the sauce. Add the remaining tablespoon of butter (optional) and stir until it melts into the broth for a slightly glossy finish. Taste and adjust pepper or lemon as desired.

Garnish

Scatter additional chopped parsley and a light grind of black pepper over the clams. Serve immediately with lemon wedges on the side.

Toast bread (optional)

Slice the crusty bread and spread with butter if using. Toast in a 400°F (200°C) oven or on a grill pan until golden and crisp, about 5–7 minutes. Alternatively, grill slices until marked and warm.

Serve

Ladle clams and broth into shallow bowls or leave in the pot family-style. Place toasted bread alongside for dipping. Enjoy immediately while hot.