Island Creek Littleneck Clams Cape Charles, Va Recipe

Purge clams

Place clams in a large bowl and cover with cold water and 1 tablespoon coarse salt. Refrigerate and let sit 20–30 minutes to purge sand. Rinse under cold running water and scrub shells. Discard any clams with broken shells or that do not close when tapped.

Prepare steaming liquid

In a measuring cup combine 1 cup dry white wine and 1 cup low-sodium stock. Set aside. Reserve 1 cup water for adjusting liquid if needed during cooking.

Make garlic confit

In a small saucepan combine 1 cup extra-virgin olive oil, 12 peeled garlic cloves, 4 thyme sprigs, and 1 bay leaf. Warm over lowest heat so the oil barely simmers (keep temperature at about 200°F/95°C if you have a thermometer). Cook gently for 35–45 minutes until garlic is tender and just golden but not browned. Remove from heat and let cool in oil. Reserve the confit oil and garlic separately: transfer garlic to a small bowl and keep oil for both cooking and finishing (about 3/4–1 cup total including the neutral oil).

Make chile oil

In a small skillet combine 1/4 cup neutral oil with 1 teaspoon crushed red pepper flakes, 1 teaspoon crumbled dried chiles, and 1/2 teaspoon smoked paprika. Warm gently over low heat for 2–3 minutes until fragrant but not smoking. Remove from heat and let steep 5 minutes. Strain (optional) and set aside. Taste and adjust heat to preference; you can reserve more or less chile flakes for milder/stronger heat.

Sauté aromatics

In a large sauté pan or wide pot set over medium heat add 2 tablespoons of the garlic confit oil (or olive oil) and warm for 30 seconds. Add 6–8 of the confit garlic cloves, mashed lightly with the back of a spoon, and sauté 30–45 seconds until aromatic (do not brown).

Steam clams

Increase heat to medium-high and add the reserved wine-and-stock mixture to the pan. Bring to a brisk simmer, then add the cleaned clams in an even layer. Cover and steam for 5–7 minutes, shaking the pan occasionally, until most clams have opened. Use tongs or a slotted spoon to remove any clams that open; discard any clams that remain closed after 7 minutes.

Finish sauce

Once clams are open, remove the lid and reduce heat to medium. Stir in 2 tablespoons unsalted butter, 2 tablespoons fresh lemon juice, 3 tablespoons chopped parsley, and 1/2 teaspoon sea salt and 1/4 teaspoon black pepper. Add the prepared chile oil a little at a time (start with 1–2 teaspoons) and taste; add more to reach desired heat and color. If sauce seems thin, simmer uncovered 1–2 minutes to slightly reduce; if too thick, add up to 1/4 cup reserved water or stock.

Serve

Transfer clams and sauce to a warmed shallow bowl or serving pan. Spoon additional garlic confit cloves over the clams and drizzle with a bit more of the reserved garlic oil and chile oil to finish (about 1–2 teaspoons each). Sprinkle remaining parsley and an optional squeeze of lemon. Serve immediately with grilled bread or crostini to soak up the sauce.