Steamed Clams with Garlic Butter

Instructions

1. Clean the clams
   Place clams in a large bowl of cold water with 1 tablespoon of salt for 20 minutes to help them release any sand. Drain and rinse thoroughly under cold water. Discard any clams that are already open or have cracked shells.
2. Prepare the garlic butter base
   In a large pot or Dutch oven, heat olive oil over medium heat. Add shallots and cook until translucent, about 2 minutes. Add garlic and red pepper flakes (if using) and cook until fragrant, about 30 seconds. Be careful not to burn the garlic.
3. Add liquids
   Pour in the white wine and lemon juice, then bring to a simmer. Allow to reduce slightly for about 5 minutes to cook off some of the alcohol and intensify the flavors.
4. Add the clams
   Add the cleaned clams to the pot and cover with a tight-fitting lid. Increase heat to medium-high and steam for 5-8 minutes, or until all the clams have opened. Shake the pot occasionally to ensure even cooking.
5. Finish the sauce
   Once the clams have opened, remove the pot from heat. Using a slotted spoon, transfer the clams to a large serving bowl, leaving the cooking liquid in the pot. Discard any clams that haven't opened.
6. Enrich the sauce
   Return the pot to low heat and add the butter, stirring until melted and incorporated into the sauce. Season with salt and pepper to taste (be cautious with salt as clams are naturally briny).
7. Serve
   Pour the garlic butter sauce over the clams. Sprinkle with fresh parsley and thyme. Serve immediately with slices of crusty bread for soaking up the delicious sauce.