Lunch - Clams Recipe

Name: Yats Lunch - Clams Recipe
Cook time: 35 min
Total time: 35 min
Yield: 1 servings
Cuisine: American
Ingredients: 0.75 lb Fresh clams (little neck or cherrystone) or seafood of your choice; 2 tbs Unsalted butter; 3 cloves Garlic cloves, minced; 1 each Shallot, finely chopped; 1 cup Dry white wine (or clam juice); 1 tbs Fresh lemon juice; 2 tbs Fresh parsley, chopped; 1 tsp Kosher salt; 1 tsp Freshly ground black pepper; 0.25 tsp Red pepper flakes (optional); 10 oz Baby potatoes (or fingerlings), halved if large; 1 each Fresh corn on the cob, kernels removed (or 1 ear); 1 tbs Olive oil; 1 tbs Butter (for corn/potatoes); 1 tbs Fresh thyme or parsley (optional garnish); 0.5 tsp Salt; 0.25 tsp Black pepper

Inspired by Yats

Time35m

Serves1

3/4 Lb seafood of your choice. Comes with Corn & Potatoes.

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Ingredients

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Seafood

3/4 lb Fresh clams (little neck or cherrystone) or seafood of your choice

2 tbs Unsalted butter

3 cloves Garlic cloves, minced

1 each Shallot, finely chopped

1 cup Dry white wine (or clam juice)

1 tbs Fresh lemon juice

2 tbs Fresh parsley, chopped

1 tsp Kosher salt

1 tsp Freshly ground black pepper

1/4 tsp Red pepper flakes (optional)

Corn & Potatoes

10 oz Baby potatoes (or fingerlings), halved if large

1 each Fresh corn on the cob, kernels removed (or 1 ear)

1 tbs olive oil

1 tbs Butter (for corn/potatoes)

1 tbs Fresh thyme or parsley (optional garnish)

1/2 tsp Celtic sea salt

1/4 tsp black pepper

Method

Seafood

Clean clams

Rinse the clams thoroughly under cold water. Discard any clams with cracked shells or that remain open when tapped. If clams are sandy, soak them in cold salted water (1 tbsp salt per quart) for 20 minutes, then rinse.

Sauté aromatics

In a large wide skillet or pot with a lid, melt 2 tbs butter over medium heat. Add minced garlic and chopped shallot and sauté for 1–2 minutes until fragrant and softened, stirring so they don't brown.

Add wine and steam

Pour in 1 cup dry white wine (or clam juice) and bring to a simmer. Add the cleaned clams in a single layer, sprinkle with 1 tsp kosher salt, 1 tsp black pepper, and 1/4 tsp red pepper flakes if using. Cover the pot and steam for 5–7 minutes, shaking the pan once or twice, until clams open. Discard any that remain closed after 7 minutes.

Finish sauce

Remove the lid and reduce heat to medium-low. Add 1 tbs lemon juice and 2 tbs chopped parsley. Swirl in remaining 0–1 tbs butter if you want a shinier sauce. Taste and adjust seasoning with a pinch more salt or pepper as needed.

Serve

Spoon clams and the cooking broth into a shallow bowl. Garnish with additional parsley and a lemon wedge if desired. Serve immediately so clams stay hot.

Corn & Potatoes

Cook potatoes

Place halved baby potatoes in a pot and cover with cold water by 1 inch. Add a pinch of salt. Bring to a boil, then reduce to a simmer and cook 10–12 minutes until tender when pierced with a fork. Drain well.

Sear potatoes and corn

While potatoes cook, heat 1 tbs olive oil in a skillet over medium-high heat. Add drained potatoes and cook 3–4 minutes, stirring occasionally, until lightly browned. Add corn kernels and continue to cook 2–3 minutes until corn is warmed through and slightly caramelized.

Finish and season

Reduce heat to medium. Add 1 tbs butter, 1/2 tsp salt, 1/4 tsp black pepper, and 1 tbs chopped thyme or parsley. Toss to coat and heat until butter is melted and evenly distributed. Taste and adjust seasoning.

Plate

Transfer potatoes and corn to a side of the plate or serve family-style alongside the clams. Spoon a bit of the clam broth over the potatoes/corn if desired for extra flavor.