Ingredients
Clams & Sauce
- 1 ½ lbs Manila or Little Neck clams scrubbed
- 1 cup white wine
- 4 –5 garlic cloves minced
- 3 tablespoon unsalted butter for sauce
- Olive oil for sautéing
- 1 tablespoon parsley finely chopped
- Kosher salt to taste
- Flaky salt to finish
Chili Breadcrumbs
- 3 tablespoon panko breadcrumbs
- 1 tablespoon Calabrian chilis crushed
- 1 tablespoon butter
Method
Make the Breadcrumbs
- Heat a frying pan over medium heat.
- Add 1 tablespoon butter; once melted, add breadcrumbs.
- Toast for 2 minutes, then add crushed Calabrian chilis.
- Toast until golden brown and fragrant. Remove from heat and set aside.
Cook the Clams
- In a sauté pan, heat a generous drizzle of olive oil over low heat.
- Add minced garlic and cook gently until just starting to turn golden.
- Add clams and white wine. Bring to a boil, cover with a lid, and steam for 4–5 minutes.
- Check every minute and remove opened clams with a slotted spoon. Discard any unopened.
Make the Sauce
- Return the pan (with cooking liquid) to medium heat.
- Reduce liquid until about 3–4 tablespoons remain.
- Stir in 3 tablespoon butter, one tablespoon at a time, until fully emulsified.
- Add chopped parsley and season with kosher salt.
To Serve
- Plate clams and spoon over the white wine butter sauce.
- Top with chili breadcrumbs and finish with flaky salt. Serve hot.