Virginia Clams Recipe

Rinse

Place the clams in a colander and rinse under cold running water to remove surface grit. Discard any clams with broken shells or that do not close when tapped.

Purge

In a large bowl, mix 4 cups cold water with 2 tablespoons coarse salt to approximate seawater. Add the rinsed clams, cover, and refrigerate for 20–30 minutes to allow them to spit out sand. After soaking, lift clams from the liquid (do not pour the bowl through them) and give them a final quick rinse under cold water.

In a small saucepan over low heat, melt 6 tablespoons unsalted butter with 1 teaspoon extra-virgin olive oil (the oil helps prevent the butter from browning too quickly).

Add 4 minced garlic cloves and cook gently for 1–2 minutes until fragrant but not browned. Remove from heat and stir in 1 tablespoon fresh lemon juice, 2 tablespoons finely chopped parsley, 1 teaspoon sea salt, and 1 teaspoon freshly ground black pepper. Keep warm. Reserve about 1 tablespoon of the garlic butter for finishing raw-served clams (if serving raw).

If you prefer raw clams, place the purged clams on a bed of crushed ice or a chilled platter. Spoon a small amount (about 1 teaspoon) of the warm garlic butter reserved for finishing onto each opened clam just before serving, or pass the garlic butter alongside so guests may add to taste. Serve immediately with lemon wedges and crusty bread. Note: only serve raw clams if they are extremely fresh and you are confident in their safe sourcing.

Preheat oven to 450°F (230°C) with the broiler on high if using broil mode, and place a rimmed baking sheet inside to heat for 5 minutes. Alternatively preheat a grill to high.

Place purged clams on the hot baking sheet, hinge side down so they remain stable. Spoon about 1 to 1 1/2 teaspoons of the prepared garlic butter onto each clam. If a clam is closed, set it aside — it may still be alive and will open during cooking; discard any that remain tightly closed after cooking.

Roast in the oven for 6–8 minutes, or broil 3–5 inches from the heat for 4–6 minutes, until clams open and the butter is bubbling and lightly browned. Watch closely to avoid overcooking or burning the garlic.

Remove the baking sheet from the oven. Using tongs or an offset spatula, transfer clams to a serving platter. Spoon any pooled garlic butter over the clams and sprinkle with additional chopped parsley and a squeeze of lemon.

Serve the clams hot or chilled with lemon wedges and crusty bread to soak up the garlic butter. Discard any clams that did not open during roasting. Enjoy immediately.