Ingredients

The following ingredients have 2 Servings
  • 2 pounds fresh clams
  • 1 cup chicken stock
  • 3 cloves garlic, minced
  • 1 small onion, diced
  • 2 tablespoons salted butter
  • 2 tablespoons chopped fresh flat-leaf parsley
  • ½ lemon, juiced
  • ½ teaspoon dried thyme
  • ½ teaspoon sea salt
  • ½ teaspoon crushed red pepper flakes

Instruction

  • Before cooking, soak the clams for 20 minutes in a pot of cold, salted water.  The salt will help draw the sand out of the clams.
  • In a large pot, combine the clams, chicken stock, garlic, onion, butter, 1 tablespoon of the parsley, lemon juice, thyme, sea salt, and red pepper flakes.
  • Bring to a boil over med-high heat, cover and cook until the clams have opened.  About 3 to 5 minutes.
  • Pour clams and broth into large bowl and garnish with the remaining parsley and any extra lemon.