Serves 2 (can be doubled)
Substitution: Wine can be substituted with seafood stock, fish stock or clam juice.
2-3 lbs Fresh littleneck or manilla clams, washed, scrubbed and rinsed in cool water
2 tablespoons butter
1 small onion, small diced or 2 medium leeks chopped
8-10 cloves garlic, finely chopped
1-2 sprigs fresh thyme
1 sprig fresh oregano
1 sprig fresh parsley
1 tablespoon chopped chives (optional)
Pinch of red pepper flakes
1 cup dry white wine
Salt and pepper to taste
Squeeze of fresh lemon
In a large stock pot heat the butter over medium high heat until melted and frothy. Add the onion and sauté until translucent and then add the garlic and sauté a minute longer.
Toss in the fresh herbs, red pepper flakes, sprinkle in a little salt and pepper and then add the clams. Coat the clams with the herb mixture and then add the white wine. Let the wine come to a boil, and then turn the heat down to low and cover with a lid.
Let the clams steam in the broth for about 5 minutes then lift the lid to check the clams. When all the clams have opened they are done. It can take 5-10 minutes to cook all the clams, depending on the size of the stock pot. Toss them around in the broth and check for seasoning. Pour them into a large serving bowl and top with a squeeze of fresh lemon.
Serve with crusty fresh bread for dipping.
Options: Add in 1/2 lb of chorizo with the onions and garlic. It’ll really kick up the spicy flavors so you won’t need to add the red pepper flakes.
Add in whatever fresh herbs you like. Lemongrass would be nice, and maybe rosemary. But be careful with rosemary as it can be overpowering to the broth.
Recipe Idea: Another idea is to serve these clams over a spaghetti or linguini pasta. My daughter likes to take a few tablespoons of melted butter and pan sear about 1/4 cup bread crumbs in the butter until toasty. Then she mixes in her cooked spaghetti and pours the clams and broth over the buttered spaghetti! Divine!!! Top with grated parmesan and fresh chopped parsley.