Clams Recipe

Name: Tubby's Tank House Thunderbolts Clams Recipe
Cook time: 45 min
Total time: 45 min
Yield: 4 servings
Cuisine: French
Ingredients: 2 lbs fresh littleneck clams (cleaned, rinsed); 6 tbs unsalted butter; 1 tbs extra-virgin olive oil; 4 cloves garlic (finely minced); 1 large shallot (finely minced); 1 cup dry white wine (e.g., Sauvignon Blanc); 1 tbs fresh flat-leaf parsley (finely chopped); 1 tbs fresh lemon juice; 0.5 tsp lemon zest; 0.25 tsp red pepper flakes; 0.5 tsp kosher salt; 0.25 tsp freshly ground black pepper; 1 loaf French baguette (or country-style loaf); 2 tbs unsalted butter (softened, for bread); 1 tsp olive oil (for brushing); 0.25 tsp coarse sea salt (optional)

Inspired by Tubby's Tank House Thunderbolt

Time45m

Serves4

Tossed in garlic wine butter and served with warm French bread.

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Ingredients

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Clams & Sauce

2 lbs fresh littleneck clams (cleaned, rinsed)

6 tbs Unsalted butter

1 tbs extra-virgin olive oil

4 cloves garlic (finely minced)

1 large shallot (finely minced)

1 cup dry white wine (e.g., Sauvignon Blanc)

1 tbs fresh flat-leaf parsley (finely chopped)

1 tbs fresh lemon juice

1/2 tsp Lemon zest

1/4 tsp Red pepper flakes

1/2 tsp kosher salt

1/4 tsp freshly ground black pepper

Bread & Garnish

1 loaf French baguette (or country-style loaf)

2 tbs unsalted butter (softened, for bread)

1 tsp olive oil (for brushing)

1/4 tsp coarse sea salt (optional)

Method

Clams & Sauce

Prepare clams

Inspect clams and discard any with broken shells or that do not close when tapped. Rinse clams under cold running water, scrub shells if needed, and soak in a bowl of cold salted water for 20 minutes to remove grit. Drain and rinse again before cooking.

Sauté aromatics

In a large wide saucepan or deep skillet with a tight-fitting lid, heat 1 tablespoon olive oil and 2 tablespoons unsalted butter over medium heat until butter foams. Add minced shallot and cook 1–2 minutes until softened and translucent. Add minced garlic and red pepper flakes and cook 30–45 seconds until fragrant, taking care not to brown the garlic.

Deglaze & simmer

Pour in 1 cup dry white wine and scrape any browned bits from the pan. Increase heat to medium-high and bring wine to a gentle boil. Cook for 2–3 minutes to reduce slightly and concentrate flavor.

Steam clams

Add the cleaned clams to the skillet, nestling them into the wine. Cover with the lid and steam for 5–8 minutes, occasionally shaking the pan, until clams have opened. Discard any clams that remain closed after 8 minutes.

Finish sauce

Remove lid. Using tongs or a slotted spoon, transfer opened clams to a warm bowl, leaving the cooking liquid in the pan. Reduce heat to low. Add remaining 4 tablespoons butter to the pan in small pieces, swirling or stirring constantly to emulsify the butter into the wine to form a glossy garlic-wine butter sauce. Stir in lemon juice, lemon zest, chopped parsley, kosher salt, and freshly ground black pepper. Taste and adjust seasoning. Spoon sauce over clams.

Bread & Serving

Preheat oven to 375°F (190°C). Slice the baguette on a slight diagonal into 1/2-inch thick pieces.

Arrange bread slices on a baking sheet. Brush lightly with olive oil and spread a thin layer of softened butter on each slice. Sprinkle a pinch of coarse sea salt on some slices if desired. Toast in the oven for 6–8 minutes until golden and crisp at the edges (or broil 1–2 minutes watching closely).

To serve, place clams in a warmed shallow bowl or serving dish. Pour additional sauce from the pan over the clams. Scatter extra chopped parsley over the top. Serve immediately with warm toasted bread on the side for dipping into the garlic-wine butter.