White Clam Sauce / Broth

Ingredients:

EVOO

Butter

Garlic, minced

Anchovies or anchovy paste

½ to 1 C. dry white wine (I like sauvignon blanc or pinot grigio)

1 T. lemon juice (or more to taste)

Shallots, diced

Fresh tomatoes, chopped (or halved, if smaller cherry or grape tomatoes)

Fresh thyme

8 oz good clam juice (bottled)

1 to 2 C. seafood broth or chicken broth (low sodium)

About 1 T. seafood or lobster base

2 lb littleneck clams, in shell

Optional garnishes:

Grated parmesan or grana Padano

Lemon zest

Chopped parsley or fresh basil ribbons, for garnish

Red pepper flakes

Instructions:

Step 1:

Soak the clams in cold water for about an hour, to release their grit.

Drain and rinse, scrubbing off any extra grit / sand that may be on the shells.

Clams should be closed. If any are open, tap them.

If they close, they’re fine. If not, discard them.

Step 2:

In a large, wide skillet (I use a ceramic cast iron casserole pan), sauté the shallots in olive oil and butter until soft.

Add the garlic and cook another minute, until garlic is fragrant.

Step 3:

Add the white wine and scrape any bits. Let cook for a couple of minutes, until the alcohol cooks out.

Step 4:

Add the clam juice, broth, and lemon juice, along with the thyme, tomatoes, and shallots.

Add the seafood / lobster base and mix until melted in and distributed throughout.

Step 5:

Add the clams to the pan.

Cover the pan and let the clams steam for about 4 to 5 minutes.

Check to see if they’re opening.

If there are still unopened clams, steam for another minute or two.

Discard any clams that didn’t open.

Step 6:

Garnish with fresh parsley and/or fresh basil ribbons, lemon zest, parmesan and red pepper flakes (if desired).

Serve with grilled or toasted garlic bread.

Notes:

Freshness of Clams: Ensuring the clams are fresh is crucial for the success of this dish. Look for clams that are tightly closed and alive. Discard any clams that remain open after tapping.

Balancing Flavors: The combination of ingredients like garlic, shallots, white wine, and clam juice creates a rich and flavorful broth. Adjust the amount of lemon juice and seafood or lobster base to balance the acidity and umami flavors to your preference.

Wine Selection: While sauvignon blanc or pinot grigio are recommended, you can experiment with other dry white wines to find your preferred flavor profile. Avoid using sweet wines as they may overpower the delicate flavors of the dish.

Seafood or Lobster Base: Adding seafood or lobster base enhances the depth of flavor in the broth. Use it sparingly as it can be salty, and adjust the seasoning accordingly.

Garnishes: Garnishes like grated Parmesan, lemon zest, and fresh herbs add freshness and complexity to the dish. Be mindful of the quantity of red pepper flakes, as they can make the dish spicy.

Cooking Time for Clams: Be careful not to overcook the clams, as they can become tough and rubbery. Steam them just until they open, and discard any clams that remain closed.

Alternative Broths: If you don’t have seafood broth, low-sodium chicken broth can be used as a substitute. However, seafood broth enhances the seafood flavor profile of the dish.

Preparation of Clams: Soaking the clams in cold water helps remove grit and sand. Rinse them thoroughly and scrub the shells before cooking to ensure a clean and enjoyable eating experience.

Serving Suggestions: While garlic bread is a classic accompaniment, this sauce also pairs well with pasta, rice, or crusty bread for soaking up the flavorful broth.

Enjoy Fresh: This dish is best enjoyed fresh, as the flavors and texture of the clams are at their peak. Leftovers can be stored, but the quality may diminish upon reheating.

Nutrition Information:

Frequently Asked Questions:

Can I use frozen clams instead of fresh ones?

Fresh clams are preferred for this recipe as they have better flavor and texture, but you can use frozen clams if fresh ones aren’t available.

Make sure to thaw them completely before cooking.

What can I use instead of fresh thyme?

If fresh thyme isn’t available, you can use dried thyme instead.

However, adjust the quantity as dried herbs are more concentrated in flavor than fresh ones.

Is it necessary to use both olive oil and butter for sautéing?

Using both olive oil and butter adds flavor to the dish, but you can use either one if you prefer.

Olive oil alone can be used for a healthier option, or butter alone for a richer taste.

Can I make this recipe without alcohol?

While white wine adds depth of flavor to the sauce, you can omit it if you prefer not to use alcohol.

You can increase the amount of lemon juice for acidity or simply use broth to deglaze the pan.

How can I adjust the spiciness of the dish?

You can control the level of spiciness by adjusting the amount of red pepper flakes added to the dish.

Start with a small amount and add more according to your taste preference.

Can I use dried herbs instead of fresh ones?

Yes, you can substitute dried herbs for fresh ones, but remember to use them in smaller quantities as dried herbs are more potent.

Typically, you would use about one-third the amount of dried herbs compared to fresh.

What can I serve this dish with besides garlic bread?

This dish pairs well with various types of pasta, such as linguine or spaghetti.

You can also serve it with crusty bread, rice, or even roasted vegetables for a lighter option.

How long will the leftovers last in the refrigerator?

Leftovers can be stored in an airtight container in the refrigerator for up to 2-3 days.

Reheat gently on the stove or in the microwave until warmed through.

Can I freeze the sauce for later use?

While the sauce can be frozen, the texture of the clams may change upon thawing and reheating.

It’s best to consume the dish fresh for optimal flavor and texture.

Is it necessary to use low-sodium broth?

Using low-sodium broth allows you to control the saltiness of the dish better.

However, if you prefer, you can use regular broth and adjust the seasoning accordingly to taste.