Ingredients:

  • 2 lbs Little Neck Clams (scrubbed and purged)
  • 1 cup Dry White Wine
  • 6 cloves Garlic (thinly sliced)
  • 4 tbsp Unsalted Butter (cold, cubed)
  • 1 tbsp Extra Virgin Olive Oil
  • 1 sprig Fresh Rosemary
  • 2 sprigs Fresh Thyme
  • 0.5 tsp Crushed Red Pepper Flakes
  • 0.25 cup Fresh Parsley (finely chopped)
  • 0.5 Fresh Lemon (juiced)
  • 0.25 tsp Black Pepper
  • 1 Crusty Dutch Sourdough Loaf (for serving)

Instructions:

  1. Place 2 lbs Little Neck clams in a bowl of cold, salted water for 20 minutes. Note: This forces them to expel any lingering sand or grit.
  2. Thinly slice 6 cloves of garlic and chop 0.25 cup fresh parsley.
  3. Heat 1 tbsp olive oil in a large pot over medium heat and add the garlic and 0.5 tsp red pepper flakes. Cook 2 minutes until the aroma is pungent and the garlic is just turning golden.
  4. Toss in 1 sprig rosemary and 2 sprigs thyme. Stir for 30 seconds until the woodsy scent fills the kitchen.
  5. Pour in 1 cup dry white wine and 0.25 tsp black pepper. Simmer 3 minutes until the sharp alcohol scent mellows into a fruity sweetness.
  6. Increase heat to medium high and carefully slide in the purged clams.
  7. Cover the pot with a tight lid. Steam 5-8 minutes until you hear the shells clacking open.
  8. Remove the lid and turn off the heat. Stir in 4 tbsp cold, cubed butter and 0.5 lemon (juiced). Stir vigorously until the liquid becomes velvety and opaque.
  9. Toss in the chopped parsley and discard any clams that refused to open.
  10. Slice the sourdough and toast until the edges are charred and the center is soft.