Chef's Tip
Before cooking, soak clams in cold, salted water for 20-30 minutes to encourage them to expel any sand. Discard any clams that remain open when tapped before cooking, or those that stay closed after cooking.
Instructions
- Scrub clams thoroughly under cold running water to remove any grit or sand.
- Place cleaned clams in a large bowl of cold water with 1 tablespoon salt for 30 minutes to purge any remaining sand.
- In a large pot or Dutch oven with a lid, heat olive oil and 2 tablespoons butter over medium heat.
- Add shallots and cook until softened and translucent, about 3 minutes.
- Add garlic and red pepper flakes (if using) and cook for 1 minute until fragrant.
- Pour in white wine and add thyme sprigs. Bring to a simmer.
- Drain and rinse clams, then add them to the pot. Cover with a tight-fitting lid.
- Steam for 6-8 minutes, shaking the pot occasionally, until clams have opened.
- Remove the lid and discard any clams that have not opened.
- Stir in remaining 2 tablespoons butter, chopped parsley, lemon juice, salt, and pepper.
- Gently toss to combine and coat the clams with the sauce.
Plating
Transfer clams and broth to a large, shallow serving bowl. Garnish with additional fresh parsley and serve with lemon wedges. Place a small empty bowl on the side for discarded shells and provide slices of crusty bread for dipping in the flavorful broth.
Storage & Reheating
Steamed clams are best enjoyed immediately after cooking. Leftovers can be stored in an airtight container with their broth in the refrigerator for up to 2 days. Reheat gently in a covered pot over low heat just until warmed through. Note that the texture may change upon reheating.
About This Recipe
This steamed clam dish draws inspiration from The Barnacle's coastal seafood tradition. The technique of gently steaming clams in a flavorful wine broth highlights their natural sweetness and brininess. This home version maintains the traditional approach while using fresh herbs and aromatics to create a restaurant-quality appetizer.