1/2 cup shallots, minced (approximately 1 large shallot)
6 garlic cloves, minced
Red pepper flakes
1 1/4 cup dry white wine
1 1/4 cup chicken broth (I like Zoup)
2 T lemon juice
3 T cream or more to desired richness
A handful of parsley, chopped
For the garlic toast:
4 slices sourdough or other bakery bread
Olive oil
1 peeled garlic clove
Instructions
For the clams:
Prepare a bowl full of salted water using 4 t of sea salt per quart of water, stirring to dissolve. You will need 1 1/2 to 2 quarts of salted water for 3 1/2 pounds of clams. Add the clams, making sure they are fully covered in the water and allow to sit 20 minutes to an hour. Lift the clams out of the water, leaving the expelled sand in the bowl. Scrub each clam and give them one final rinse before preparing.
Heat a broad-bottomed pot, such as a large Dutch oven, add 2 T butter and melt over medium heat. Add shallots, garlic and red pepper flakes and cook for about 5 minutes until softened and just starting to color.
Add wine and chicken broth and bring to a boil. Add clams, return to a boil and then reduce to medium heat. Cover and let cook for 7 – 8 minutes, until all the clams are open. Add lemon juice and remaining 2 T of butter, stirring to melt. Take off the heat and stir in cream. Divide the clams into two serving bowls and ladle the broth over the clams, sprinkle with parsley and serve with garlic toasts.
For the garlic toast:
While the clams are steaming heat the oven to broil. Spread the bread out on a sheet pan and brush the bread with olive oil. Put in the oven for 2 – 3 minutes, taking care that it does not burn. When toasted on one side, remove from the oven, flip and return to the oven for another minute or two so that both sides are toasted. Remove from the oven and rub each slice with a raw garlic clove while the toast is still hot. Serve with the steamed clams.