Ingredients:

  • 2 lbs Fresh Littleneck or Manila Clams, scrubbed and purged
  • 1 tsp Sea Salt for purging water
  • 4 tbsp Unsalted Butter
  • 6 cloves Garlic, minced
  • 1 medium Shallot, finely diced
  • 1/2 tsp Red Pepper Flakes
  • 1/4 tsp Black Pepper
  • 1/2 cup Dry White Wine
  • 1/4 cup Fresh Parsley, chopped
  • 1/2 Fresh Lemon, juiced

Instructions:

  1. Place clams in a large bowl of cold water mixed with 1 teaspoon of salt. Let sit for 20 minutes to purge sand.
  2. Lift the clams out of the water to leave the sediment behind. Scrub under cold running water and discard any clams that are cracked or remain open when tapped.
  3. Melt 2 tbsp of butter in your pan over medium heat.
  4. Add the garlic, shallots, and red pepper flakes. Sauté until the air smells like a French bistro and the shallots are translucent.
  5. Add the white wine to the pot to deglaze, scraping any bits from the bottom. Bring the liquid to a simmer until the sharp alcohol scent dissipates.
  6. Add the clams to the pan and cover immediately with a tight-fitting lid. Steam for 5 to 8 minutes until the clams have popped open.
  7. Remove the lid and discard any clams that did not open. Turn the heat to low. Whisk in the remaining 2 tbsp of cold butter and the juice of 1/2 a lemon. Stir until the sauce looks velvety and opaque.
  8. Pour the sauce over the clams and shower with 1/4 cup chopped fresh parsley.