Clams Posillipo (12) Recipe

Rinse clams under cold running water and discard any with broken shells or that do not close when tapped. Prepare a salt brine by dissolving 1 tablespoon kosher salt in 4 cups cold water in a large bowl.

Place clams in the brine and refrigerate for 20–30 minutes to purge sand. Afterward, lift clams out of the water (do not pour them through a colander, which can reintroduce grit). Rinse briefly and set aside.

Sauté aromatics

In a wide, heavy-bottomed skillet or shallow saucepan large enough to hold the clams in a single layer, warm 3 tablespoons extra-virgin olive oil and 1 tablespoon butter over medium heat until the butter foams. Add the minced shallot and cook 1–2 minutes until translucent. Add the minced garlic and a 1/4 teaspoon red pepper flakes and cook 30–45 seconds until fragrant, taking care not to brown the garlic.

Deglaze and build flavor

Raise heat to medium-high and add 1 cup dry white wine. Scrape any browned bits from the bottom of the pan and let the wine reduce for about 2–3 minutes until slightly reduced.

Add tomato base

Stir in 1 tablespoon tomato paste and cook 30 seconds to mellow the raw tomato taste. Add 1/2 cup crushed San Marzano tomatoes (or drained chopped plum tomatoes) and 1/2 cup low-sodium chicken stock or clam juice. Bring to a gentle simmer and let the sauce cook 3–4 minutes to combine flavors.

Season the broth

Stir in 1 tablespoon fresh lemon juice, 1/4 teaspoon sugar (optional), 1/2 teaspoon salt, and 1/4 teaspoon freshly ground black pepper. Taste and adjust seasoning — the broth should be bright, slightly acidic, and well-seasoned but not overpowering.

Steam the clams

Increase heat to medium-high so the broth is at a lively simmer. Add the cleaned clams to the pan in a single layer if possible. Cover tightly and steam 5–7 minutes, shaking the pan once or twice, until the clams open. Discard any clams that remain closed after 8 minutes.

Finish and garnish

Remove the pan from heat. Stir in 2 tablespoons chopped fresh flat-leaf parsley and drizzle 1 teaspoon extra-virgin olive oil. Taste and adjust lemon, salt, or pepper as needed.

Place the clams and broth in a warm shallow bowl or serve the skillet directly at the table. Spoon broth over toasted bread slices and serve lemon wedges on the side for extra acidity. Pass parsley for additional garnish.

Enjoy immediately while hot so the broth is absorbed by the bread and the clams are tender.