Hardshell Clams with Garlic
The classic recipe for steaming clams and a good topping for pasta. In Italy, the smallest clams possible are used— with shells often not much bigger than your thumbnail— and here the best to use for that purpose are tiny littlenecks, mahogany clams, or cockles. When buying hardshell clams, make sure the shells are undamaged and tightly shut; this means the clams are alive. The only remaining challenge is to make sure the clamshells are entirely free of sand (you need not worry about the interior; that's the advantage of these clams over steamers). Wash the shells well and even scrub them if necessary. If any clams remain closed after cooking, simply pry them open with a knife or your fingers.
- ¼ cup extra virgin olive oil
- 3 pounds tiny hardshell clams or cockles
- 1 tablespoon minced garlic
- 1 teaspoon hot red pepper flakes, or to taste, optional
- Salt and black pepper to taste
- Chopped fresh parsley leaves for garnish
- Lemon wedges for serving
Instructions:
- Put half the olive oil in a large, deep skillet and turn the heat to high. Add the clams and cook, shaking the skillet or stirring the clams occasionally, until the first few of them open, about 5 minutes.
- Add the garlic and, if you're using them, the hot pepper flakes, and cover for a minute. Uncover, then continue to cook, stirring occasionally, until almost all of the clams are open, another 5 to 10 minutes. (Any that are not open at this point may be opened at the table with an ordinary butter knife or your fingers.) Sprinkle with salt and pepper, drizzle with the remaining olive oil, garnish with the parsley, and serve with the lemon wedges.