📝 About This Recipe
Transport your senses to the Mediterranean coast with this timeless classic that celebrates the briny sweetness of fresh clams. This dish features plump littlenecks bathed in a luxurious emulsion of crisp dry white wine, aromatic garlic, and velvety butter, finished with a bright pop of lemon and fresh herbs. It is the ultimate communal meal, designed for dipping crusty bread into the liquid gold at the bottom of the bowl.
🥗 Ingredients
The Shellfish
- 4 pounds Fresh Littleneck Clams (scrubbed and purged of sand)
- 2 quarts Cold Water (for soaking)
- 1/4 cup Sea Salt (for the purging soak)
The Aromatic Base
- 2 tablespoons Extra Virgin Olive Oil (high quality)
- 4 tablespoons Unsalted Butter (divided into two portions)
- 6 cloves Fresh Garlic (thinly sliced)
- 2 medium Shallots (finely minced)
- 1/2 teaspoon Red Pepper Flakes (adjust for desired heat)
The Braising Liquid & Finish
- 1 cup Dry White Wine (such as Pinot Grigio or Sauvignon Blanc)
- 1/2 lemon Fresh Lemon Juice (squeezed fresh)
- 1/2 cup Flat-Leaf Italian Parsley (roughly chopped)
- 1/4 teaspoon Black Pepper (freshly cracked)
- 1 loaf Crusty Baguette (warmed for serving)
👨🍳 Instructions
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1
Begin by purging the clams: Dissolve 1/4 cup of sea salt in 2 quarts of cold water. Submerge the clams and let them sit for 20-30 minutes; this encourages them to spit out any internal sand.
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2
Lift the clams out of the soaking water (don't pour them into a colander or the sand will fall back on them) and scrub the shells under cold running water with a stiff brush.
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3
Discard any clams that are cracked or remain open when tapped firmly against the counter; these are no longer alive and unsafe to eat.
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4
In a large heavy-bottomed pot or Dutch oven, heat the olive oil and 2 tablespoons of butter over medium heat until the butter is foaming.
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5
Add the minced shallots to the pot and sauté for 3-4 minutes until translucent and soft, but not browned.
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6
Stir in the sliced garlic and red pepper flakes. Cook for just 1 minute until the garlic is fragrant and pale gold. Be careful not to burn the garlic as it will turn bitter.
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7
Increase the heat to medium-high and pour in the white wine. Use a wooden spoon to scrape any flavorful bits off the bottom of the pot.
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8
Let the wine simmer for 2-3 minutes to allow the harsh alcohol scent to cook off and the liquid to reduce slightly.
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9
Carefully add the cleaned clams to the pot. Give them a quick toss to coat them in the aromatic liquid.
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10
Cover the pot with a tight-fitting lid. Steam the clams for 5-8 minutes. Start checking at the 5-minute mark; they are done when the shells have popped wide open.
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11
Once the clams are open, remove the pot from the heat. Use a slotted spoon to transfer the clams to a large serving bowl, leaving the liquid in the pot.
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12
Discard any clams that failed to open after 8 minutes of steaming.
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13
Whisk the remaining 2 tablespoons of cold butter and the lemon juice into the hot broth until the sauce looks slightly thickened and glossy.
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14
Stir in the chopped parsley and cracked black pepper. Taste the broth—it usually won't need salt because of the natural clam liquor, but adjust if necessary.
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15
Pour the hot, buttery broth over the clams in the serving bowl and serve immediately with plenty of warm bread.
💡 Chef's Tips
Always use a wine you would actually drink; the flavors concentrate as it boils, so a high-quality dry white is essential. If you can't find littlenecks, Manila clams are a fantastic substitute as they have thin shells and very sweet meat. To prevent a 'gritty' sauce, you can strain the cooking liquid through a cheesecloth-lined sieve before adding the final butter and parsley. Never overcook the clams; as soon as they pop open, they are at their peak tenderness. Prolonged heat makes them rubbery. For a richer 'Portuguese' style variation, you can add a bit of diced, cooked chorizo at the beginning with the shallots.
🍽️ Serving Suggestions
Serve with a chilled glass of the same wine used in the cooking, such as a crisp Vermentino or Albariño. Provide a large 'discard bowl' in the center of the table for the empty shells. Pair with a simple arugula salad dressed in lemon and parmesan to cut through the richness of the butter sauce. Thick slices of grilled sourdough rubbed with a raw garlic clove are the perfect vessel for soaking up the broth. For a fuller meal, serve the clams and their broth over a bed of al dente linguine pasta.