Ingredients
Clams and Broth
- 1/4 cup butter
- 1 tablespoon garlic (minced)
- 1/4 teaspoon red chili flakes
- 1 cup white wine
- 4 pounds fresh clams (cleaned)
- Salt and pepper to taste
- 1 tablespoon lemon juice
- 1/4 cup chopped herbs (such as parsley, chives, or basil)
For Garnish (optional)
- Herb sprigs
- Lemon wedges
Instructions
- Prepare the pot: Heat a large pot over medium heat. Add the butter and melt it completely to form a flavorful base for the broth.
- Sauté aromatics: Add the minced garlic and red chili flakes to the melted butter and cook for 30 seconds, stirring constantly to release their aromas without burning.
- Add wine and simmer: Pour in the white wine and bring the mixture to a gentle simmer, being careful not to boil, to preserve the delicate flavors.
- Cook the clams: Place the cleaned clams into the pot and season with salt and pepper to taste. Cover the pot and allow the clams to simmer for 7-9 minutes until they open up. Discard any clams that remain closed to ensure food safety.
- Finish with lemon and herbs: Stir in the fresh lemon juice and chopped herbs for brightness and freshness. Serve immediately, garnished with optional herb sprigs and lemon wedges for extra flavor and presentation.
Notes
- Ensure clams are properly cleaned and purged of sand before cooking.
- Discard any clams that do not open after cooking to avoid foodborne illness.
- Use a dry white wine like Sauvignon Blanc or Pinot Grigio for best flavor.
- Adjust the amount of red chili flakes to control spiciness to your preference.
- Serve with crusty bread to soak up the flavorful broth.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: American
