Description
Listen, I’ve been making steamed clams for years, and I’m not exaggerating when I say this recipe will ruin restaurant clams for you forever. These aren’t just any steamed clams – they’re swimming in a garlicky, wine-infused broth that you’ll want to drink with a straw (no judgment, I’ve done it). The first time I made these for my friend Mark, he literally canceled his dinner plans for the next night and asked me to make them again. They’re THAT good. The secret? Way more garlic than seems reasonable and a splash of heavy cream at the end that ties everything together. Trust me, you’re about to become the clam whisperer.
Ingredients
Scale
For the Clams:
- 3–4 pounds fresh littleneck or Manila clams (about 3–4 dozen) – the fresher the better!
- 1/4 cup all-purpose flour (for the purging process – trust me on this)
For the Heavenly Broth:
- 8 cloves garlic, minced (yes, EIGHT – don’t wimp out on me now)
- 2 large shallots, finely diced (much better than onions here)
- 4 tablespoons butter (the real deal, not margarine)
- 1/4 cup good olive oil (the kind you save for special occasions)
- 1 1/2 cups dry white wine (Sauvignon Blanc or Pinot Grigio work great, and must be drinkable!)
- 1/4 cup chicken broth (homemade if you’re showing off, boxed is fine too)
- Juice of 1 lemon + zest of half
- 1/4 cup heavy cream (my secret weapon)
- 1 teaspoon red pepper flakes (more if you like heat)
- Salt and black pepper to taste
- 1/2 cup chopped fresh parsley (and I mean FRESH, not that dried stuff)
- 2 tablespoons fresh thyme leaves (optional but amazing)
For Serving:
- 1 crusty baguette, sliced and toasted with olive oil (non-negotiable – you need this for the broth)
- Lemon wedges
- More fresh parsley for garnish
- Cold white wine in actual wine glasses (we’re not savages)