Clams in Garlic & Herb Broth
4 tablespoons butter (pastured)
1/4 teaspoon crushed red pepper flakes (or to taste)
1 cup white wine (Sauvignon Blanc is good)
2.5 to 3 pounds littleneck clams
2-3 tablespoons fresh oregano, chopped
Handful of fresh parsley, chopped
Juice from 1 lemon
Freshly ground black pepper
1/4 cup heavy cream or coconut milk
*Recipe can be adapted to be dairy free by using olive oil instead of butter, and coconut milk instead of cream.
Before cooking the clams, keep them on ice, outside of a plastic bag (they need to breathe). I put a shallow tray of ice in the sink and left the clams on top of that until I was ready to cook. You can also put them in a colander placed in a bowl of ice in the refrigerator, if storing longer. Just before cooking, scrub the shells with a brush under cold, running water. In a large sauté pan, melt the butter over medium high heat. Add the garlic and shallot; cook until fragrant, without browning (1-2 minutes). Sprinkle in desired amount of crushed pepper flakes and add wine. Bring to a boil and add the clams and oregano. Cover and simmer for 5-8 minutes until clams have opened up, shaking the pan occasionally. As the clams open, carefully take them out and set aside in a bowl. Discard any clams that have not opened after about 8 minutes. Continue to simmer the broth until it has reduced some in volume (how much broth you would like with your clams is up to you). Squeeze in the lemon juice and stir in the parsley. Season with a few grindings of black pepper. Taste to see if salt is needed (probably not, because clams are salty!) Add a touch of heavy cream or coconut milk to the broth, if you’d like. Return the clams to the pan to reheat. Serve the clams in a bowl with the broth, like a stew – – or they would be excellent served over zucchini noodles.