- 1/4 cup extra virgin olive oil
- 3 shallots, peeled and thinly sliced
- 4 cloves garlic, peeled and thinly sliced
- 2 sprigs fresh thyme
- 5 sprigs Italian parsley, plus extra for garnish
- 1 bay leaf
- 1½ Littleneck Clams or Mussels)
- 1 cup dry white wine (use something you’d happily drink) 😉
- 4 cups chicken broth (low sodium works best)
- 1 tablespoon fresh lemon juice, plus ½ tsp zest
- Sea salt and freshly ground black pepper, to taste
- 1 pound linguine, if using, cooked al dente
Step 1: Sauté the Aromatics
Heat olive oil in a large, heavy saucepan over medium heat. Add the shallots, garlic, thyme, parsley, and bay leaf. Sauté until the shallots are translucent, about 3 minutes.
Step 2: Cook the Clams
Add the clams and white wine to the pan, increase the heat to high, and cover. Boil until all the clams have opened, about 3 minutes. Use a slotted spoon to transfer the clams to a bowl, discarding any that remain closed. Cover the bowl to keep warm.
Step 3: Make the Sauce
Add the chicken broth to the pan and boil over high heat until the liquid reduces to about 1 cup, about 10–12 minutes. Remove and discard the bay leaf, parsley, and thyme sprigs. Stir in the lemon juice and zest and season the sauce with salt and pepper to taste.
Step 4: If Using Linguine
Toss the cooked linguine in the sauce, ensuring it’s well-coated. Just before serving, return the clams (with their shells) to the pan to warm through.
Step 5: Serve Your Way
Whether you’re serving this with linguine or skipping the pasta, transfer the clams and sauce to a large serving bowl. Garnish with a drizzle of the remaining olive oil and a sprinkle of fresh parsley. This dish is also spectacular with crusty bread for dipping or a crisp green salad on the side.
If you’re making this for a group, I like to serve the pot directly on the table alongside fresh crusty bread and a fabulous simple salad, with a bottle or two of wine in an ice bucket next to the clams for easy access!
