Steamed Clams with Garlic and White Wine

1. 1
   prep · ~10 min

   Clean and sort the clams.

   1.Scrub each clam under cold running water with a vegetable brush to remove grit.

   2.Discard any clams with cracked shells or ones that are open and don't close when tapped firmly.

   3.Place clean clams in a colander and set aside.
2. 2
   saute · ~4 min

   Sauté the aromatics.

   1.Heat olive oil and butter in a large heavy-bottomed pot over medium heat.

   2.Add the diced shallot and cook until softened and translucent (2-3 min).

   3.Add the sliced garlic and red pepper flakes and sauté until fragrant (30-45 sec).

   TIPDon't brown the garlic — it turns bitter. Keep the heat at medium and stir constantly.
3. 3
   simmer · ~2 min

   Deglaze and build the broth.

   1.Pour in the white wine and bring to a simmer over medium-high heat.

   2.Let the wine bubble gently for 1 minute to cook off the raw alcohol.

   3.Add the lemon juice, salt, and black pepper and stir well.
4. 4
   steam · ~7 min

   Steam the clams until they open.

   1.Add all the clams to the pot in an even layer and cover tightly with the lid.

   2.Steam until the clams open wide — about 5 to 7 minutes. Shake the pot once halfway through.

   3.Discard any clams that remain firmly shut after steaming.

   TIPCheck at 4 minutes. Every pot and clam batch differs — pull the open ones early if needed to avoid rubbery clams.
5. 5
   assemble · ~2 min

   Finish and plate the dish.

   1.Remove the pot from heat. Sprinkle the chopped parsley over the clams and give the pot a gentle shake.

   2.Ladle clams and broth into wide, shallow bowls.

   3.Serve immediately with crusty bread on the side for dipping.

   TIPServe in the pot at the table for a rustic, family-style presentation.

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