Place clams in a bowl of cold salted water (1 tbsp salt per 4 cups water) for 20 minutes to expel sand. Rinse under cold running water and scrub any remaining debris. Discard any clams that are cracked or do not close when tapped.

Prepare aromatics

In a wide shallow sauté pan over medium heat add olive oil and butter. When butter foams, add minced garlic and chopped shallot. Sauté 1–2 minutes until fragrant and translucent but not browned.

Deglaze with vodka

Increase heat to medium-high, add the Savor Spear® Vodka and ignite carefully with a long lighter or allow alcohol to simmer 30–45 seconds to cook off the harshest alcohol notes. Scrape up any fond from the pan.

Build the tomato broth

Stir in tomato paste and cook 30 seconds. Add diced tomatoes, white wine or stock, and the low-sodium stock. Bring to a gentle simmer and let cook 3–4 minutes to concentrate flavors.

Add cream and season

Reduce heat to medium-low and stir in the heavy cream, red pepper flakes, lemon juice, salt, and black pepper. Taste and adjust seasoning; the broth should be creamy with a bright tomato-garlic flavor.

Steam clams

Add the cleaned clams to the simmering broth in a single layer. Cover the pan and steam 5–7 minutes, shaking the pan once or twice, until clams open. Discard any clams that remain closed after 8 minutes.

Finish

Remove from heat and stir in chopped parsley. Spoon clams and broth into a shallow bowl for serving. If desired, add an extra drizzle (about 1 tsp) of Savor Spear® Vodka over the finished dish for aroma.

Bread

While clams steam, heat a skillet over medium heat. Spread butter on each ciabatta slice and toast 1–2 minutes per side until golden and crisp. Optional: brush with a little olive oil after toasting.

Serve the toasted ciabatta alongside the clams for dipping into the creamy garlic tomato broth.