Name: How To Cook Clams
Prep time: 20 min
Cook time: 20 min
Yield: 4
Ingredients: 4 dozen littleneck, middleneck, or topneck clams -; 1/4 c. Kosher salt -; 1/4 c. butter, divided -; 2 shallots, finely chopped -; Kosher salt -; 3 cloves garlic, finely chopped -; 3 Roma tomatoes, chopped -; 1 tbsp. sriracha -; 3/4 c. dry white wine -; 1/2 c. water -; 1 tbsp. chopped fresh cilantro -; 1 tbsp. chopped fresh parsley -; Toasted crusty bread, for serving -; 3/4 c. butter -; 3 cloves garlic -; 2 tbsp. fresh lemon juice -; 1 tbsp. horseradish -; 1 tbsp. hot sauce -; 1/2 tsp. kosher salt -; Chopped fresh tender herbs (chives, dill, parsley) and lemon wedges, for serving -; 1/4 c. white wine vinegar -; 2 tbsp. chopped shallots -; 2 tbsp. seasoned rice vinegar -; 1/4 tsp. freshly ground black pepper -; Ice -

Recipe information

Cooking:

20 min.

Servings per container:

Source:

More details

Ingredients for - How To Cook Clams

1. 4 dozen littleneck, middleneck, or topneck clams -

2. 1/4 c. Kosher salt -

3. 1/4 c. butter, divided -

4. 2 shallots, finely chopped -

5. Kosher salt -

6. 3 cloves garlic, finely chopped -

7. 3 Roma tomatoes, chopped -

8. 1 tbsp. sriracha -

9. 3/4 c. dry white wine -

10. 1/2 c. water -

11. 1 tbsp. chopped fresh cilantro -

12. 1 tbsp. chopped fresh parsley -

13. Toasted crusty bread, for serving -

14. 3/4 c. butter -

15. 3 cloves garlic -

16. 2 tbsp. fresh lemon juice -

17. 1 tbsp. horseradish -

18. 1 tbsp. hot sauce -

19. 1/2 tsp. kosher salt -

20. Chopped fresh tender herbs (chives, dill, parsley) and lemon wedges, for serving -

21. 1/4 c. white wine vinegar -

22. 2 tbsp. chopped shallots -

23. 2 tbsp. seasoned rice vinegar -

24. 1/4 tsp. freshly ground black pepper -

25. Ice -

How to cook deliciously - How To Cook Clams

1. Stage

In a large Dutch oven over medium heat, heat 2 tbsp. butter until butter stops foaming. Add shallots and 1/4 teaspoon salt and cook, stirring occasionally, until softened and translucent, about 2 minutes. Add garlic and cook, stirring frequently, until fragrant, about 1 minute more. Add tomatoes and sriracha and cook, stirring occasionally, until tomatoes start to soften and break down, about 5 minutes.

2. Stage

Add wine, water, and 3/4 teaspoon salt. Bring to a simmer. Swirl in remaining 2 tablespoons butter until melted, then add clams. Cover and cook over medium heat until clams are wide open, 10 to 12 minutes.

3. Stage

Transfer clams and broth to a serving bowl. Top with cilantro and parsley. Serve with bread alongside.

4. Stage

Preheat oven to 425° or prepare a grill for medium-high heat. In a small bowl, whisk butter, garlic, lemon juice, horseradish, hot sauce, and salt to combine.

5. Stage

Divide clams between 2 large sheets of heavy-duty foil. Mold foil into a bowl shape around clams. Evenly pour butter mixture into foil pouches.

6. Stage

Crimp edges of pouches together, making sure there are no holes. Place in oven or on grill and cook until clams are wide open, 15 to 17 minutes; discard any clams that are still tightly closed.

7. Stage

Transfer clams to a platter. Top with herbs. Serve with lemon wedges and remaining warm butter sauce alongside.

8. Stage

Using a wire-mesh glove or thick kitchen towel, hold clam in your non-dominant hand with edge of clam facing out and hinged part toward your palm. Using a straight clam knife or paring knife, work your way into seam of clam closest to hinge. Once blade of knife is in clam, firmly but gently twist knife and pry shell open. Using knife, separate top shell from bottom shell, then dislodge meat from bottom shell to ensure easy eating.

9. Stage

In a small bowl, combine white wine vinegar, shallots, rice vinegar, and black pepper.

10. Stage

Arrange halved clams on a plate on top of crushed ice. Serve mignonette alongside.