Ingredients:

  • 2 lbs fresh littleneck or manila clams
  • 1/4 cup sea salt
  • 1 quart cold water
  • 3 tbsp unsalted butter, divided
  • 4 cloves garlic, thinly sliced
  • 1 large shallot, finely diced
  • 1/2 tsp crushed red pepper flakes
  • 1/2 cup dry white wine
  • 1/4 cup fresh Italian parsley, chopped
  • 1 tbsp fresh lemon juice
  • Crusty sourdough bread for serving

Instructions:

  1. Submerge the clams in a bowl of 1 quart cold water mixed with 1/4 cup sea salt. Let sit for 20 minutes to allow clams to purge sand. Lift clams out of the water manually and rinse under cold running water.
  2. In a large heavy-bottomed pot or Dutch oven over medium heat, melt 1 tablespoon of butter. Add sliced garlic and diced shallots. Sauté for 2–3 minutes until translucent. Add red pepper flakes and cook for an additional 30 seconds.
  3. Increase heat to high and pour in the white wine. Bring to a rapid boil for 1 minute. Add the purged clams in an even layer and cover tightly with a lid.
  4. Steam for 5–7 minutes until the shells pop open. Use tongs to transfer the opened clams to a warm serving bowl, leaving the liquid in the pan. Remove the pot from the burner. Discard any clams that did not open after 10 minutes of steaming.
  5. Stir in the remaining 2 tablespoons of cold butter, fresh parsley, and lemon juice until the sauce is emulsified and glossy. Serve immediately with crusty sourdough bread.