Steamed Clams

Ingredients

• 3 pounds littleneck clams – scrubbed
• 8 cups cold water
• 2 tbsp kosher salt
• 2 tbsp olive oil
• 1 shallot – finely chopped
• 4 cloves garlic – thinly sliced
• 0.25 tsp red pepper flakes
• 1 cup dry white wine
• 4 tbsp unsalted butter
• 0.25 tsp black pepper – freshly ground
• 0.25 cup flat-leaf parsley – chopped
• 1 lemon – cut into wedges (for serving)
• crusty bread – for serving

Instructions

1. Purge the clams: In a large bowl, dissolve the kosher salt in the cold water. Add the clams and let sit 20–30 minutes to expel grit. Lift clams out (do not pour) and scrub shells under cold running water, then rinse well.
2. Heat a wide, heavy pot with a tight-fitting lid over medium heat. Add the olive oil, then the chopped shallot; cook, stirring, until translucent, 2–3 minutes. Add the sliced garlic and red pepper flakes and cook until fragrant, 30–60 seconds.
3. Pour in the white wine and bring to a strong simmer; cook 1 minute to let the alcohol blow off.
4. Add the clams to the pot in an even layer. Cover and steam, shaking the pot once or twice, until most clams have opened, 5–8 minutes. As clams open, transfer them to a warm bowl; discard any that remain closed after 8 minutes.
5. Off the heat, swirl the butter into the pot juices until melted and slightly emulsified, 30–60 seconds. Season with the black pepper and stir in half of the chopped parsley. Return the clams to the pot and gently toss to coat in the broth.
6. Ladle clams and broth into warm bowls, sprinkle with the remaining parsley, and serve with lemon wedges and crusty bread.