Steamed Clams with White Wine

Instructions

1. 1

   Clean and Purge the Clams

   • First, inspect the clams and discard any with cracked or broken shells. Scrub the outside of the remaining clams under cold running water to remove any dirt or grit.
   • To purge sand from inside the clams, place them in a large bowl of cold, salted water (about 1/4 cup of salt per gallon of water). Let them soak for 30-60 minutes.
   • After soaking, lift the clams out of the water with your hands or a slotted spoon, leaving the sand and grit at the bottom of the bowl. Do not pour them through a colander, as this will pour the sand back over them.
2. 2

   Sauté the Aromatics

   • In a large pot or Dutch oven with a tight-fitting lid, melt the butter with the olive oil over medium heat.
   • Add the finely chopped shallot and cook, stirring occasionally, until it softens and becomes translucent, about 3-4 minutes.
   • Add the minced garlic and red pepper flakes (if using). Sauté for another 60 seconds until fragrant, being careful not to let the garlic burn.
3. 3

   Deglaze and Build the Broth

   • Pour in the dry white wine to deglaze the pot. Bring it to a simmer and use a wooden spoon to scrape up any flavorful browned bits from the bottom. Let the wine reduce by about half, which should take 2-3 minutes.