Garlicky White Wine Clams with Crusty Bread

23 min · 1 servings · beginner · dinner · easy · eggs · one-pot · pescatarian · quick · shellfish · weeknight

A classic, deeply satisfying pot of clams steamed open in a garlicky, buttery broth with a splash of white wine vinegar brightness and fresh herbs. The crusty bread soaks up every drop of that briny, golden broth — this is the kind of meal that feels fancy but comes together in under 20 minutes.

Ingredients

• 1½ lb Clams, scrubbed clean
• 4 thick slices Crusty Bread
• 5 cloves garlic, thinly sliced
• 2 units Shallot, thinly sliced
• 3 tbsp butter
• 1 tbsp olive oil
• 2 tbsp White Vinegar
• ½ tsp Chili Flakes
• salt
• pepper
• ¼ cup cilantro, roughly chopped
• 1 unit Lime, cut into wedges

Steps

1. Prep: Place the clams in a bowl of cold water and scrub the shells with a brush or rough sponge. Discard any clams that are cracked or won't close when tapped. Slice the garlic and shallots.
2. Build the Broth: Set a large pot or deep skillet with a lid over medium-high heat. Add the olive oil and 1 tbsp of the butter. Once the butter foams, add the shallots and a pinch of salt. Cook, stirring, for 2 minutes until softened and just starting to turn golden.
3. Build the Broth: Add the sliced garlic and chili flakes. Stir constantly for about 60 seconds until the garlic is fragrant and just barely golden — watch it closely so it doesn't burn. Add the white wine vinegar and let it sizzle and reduce for 30 seconds, scraping up any bits from the bottom of the pan.
4. Add the clams to the pot and pour in ½ cup of water. Cover tightly with the lid and cook over high heat for 5–7 minutes, shaking the pot once or twice, until all the clams have opened. Discard any that remain stubbornly shut.