Island Creek Littleneck Clamscape Chables, Va Recipe

Make garlic confit

Combine peeled garlic cloves, extra-virgin olive oil, thyme sprigs, bay leaf, dried red chile flakes, and smoked paprika (if using) in a small saucepan or oven-safe pot. Add enough oil to just cover the garlic (about the listed 1 cup).

Gently heat on low: bring the oil to a bare simmer over the lowest heat and maintain for 30–40 minutes, until garlic is very tender and lightly golden but not browned. The oil should be aromatic with garlic and chile. Remove from heat and let cool slightly. Reserve the confit garlic and the flavored oil.

Clean clams: scrub shells under cold running water and discard any with broken shells or that do not close when tapped. If clams are especially sandy, soak them in cold salted water (1 tbsp salt per 2 cups water) for 20–30 minutes, then rinse.

Prepare cooking liquid: in a wide, heavy-bottomed skillet or sauté pan with a tight-fitting lid (large enough for the clams in a single layer), add the white wine, stock, and lemon juice. Warm over medium heat until just simmering.

Add garlic confit oil: strain the garlic confit (reserve oil and garlic separately). Add 3/4 cup of the garlic-flavored oil to the simmering liquid (reserve remaining oil for another use). Stir in kosher salt and black pepper to the liquid.

Steam clams: increase heat to medium-high, add clams to the pan in a single layer, cover, and steam for 5–8 minutes, shaking the pan once or twice, until most clams have opened. Discard any clams that remain closed after 10 minutes.

Finish the sauce: remove the pan from heat. Using a slotted spoon, transfer opened clams to a warmed serving bowl, leaving the cooking liquid in the pan. Add the confit garlic cloves (roughly smash half of them with the back of a spoon for flavor release) and the butter to the cooking liquid. Return to very low heat and whisk until butter melts and the sauce is glossy. If sauce is too thin, simmer 1–2 minutes to reduce slightly.

Pour sauce and garlic over the clams. Sprinkle chopped parsley, sliced chives, and flaky sea salt (if using) over the clams. Add lemon wedges to the plate.

Serve: arrange toasted bread slices alongside for dipping. Encourage diners to spoon the garlicky chile oil and broth over the bread. Yields about 2–3 servings as an entree or 4 servings as a starter.