Equipment
Ingredients
Clam Preparation
- 1000 g littleneck clams, live, scrubbed
- 30 g kosher salt, dissolved in cold water
Garlic Mojo Sauce
- 45 ml olive oil, extra virgin
- 30 g garlic, minced
- 1 g crushed red pepper flakes
- 120 ml dry white wine, room temperature
- 30 ml lemon juice, freshly squeezed
- 30 g unsalted butter, chilled, cubed
- 15 g cilantro, finely chopped
Nutrition (per serving)
Method
Dissolve the kosher salt in a large mixing bowl filled with cold water. Submerge the clams and let them sit for 30 minutes to purge any sand and grit. Discard any clams with cracked shells or those that remain open when tapped.
Heat the olive oil in a large saute pan over medium heat (around 150C/300F). Add the minced garlic and crushed red pepper flakes, gently sauteing until the garlic is fragrant but not browned, about 1 to 2 minutes.
Pour the dry white wine and lemon juice into the pan to deglaze. Increase the heat to medium-high and bring the liquid to a rapid simmer (100C/212F), allowing the alcohol to cook off for 1 minute.
Add the purged clams to the simmering liquid. Cover the pan tightly with a lid and let the clams steam until their shells pop wide open. As they open, use tongs to transfer them to a serving bowl to prevent overcooking.
Once all open clams are removed, lower the pan heat to low. Whisk the chilled, cubed butter into the remaining pan juices until it melts and emulsifies into a slightly thickened, glossy sauce. Stir in the chopped cilantro.
Pour the finished garlic mojo sauce entirely over the clams in the serving bowl. Serve immediately with toasted crusty bread for dipping, or spooned over cooked pasta.
Chef's Notes
- For the most authentic mojo flavor profile, source sour oranges instead of the lemon juice if they are available in your area.
- If planning to serve this over pasta, undercook your pasta by 2 minutes, drain, and finish cooking it directly in the clam sauce before plating.
- Cold butter is crucial for finishing the sauce; dropping cold fat into hot liquid allows it to emulsify smoothly rather than breaking into an oily slick.
- When selecting clams at the market, they should smell fresh like the ocean breeze, never fishy or sour.
Storage
Refrigerator: 1 day — Store clams in their cooking liquid. Quality degrades rapidly.
Reheating: Warm gently in a saucepan over low heat until just heated through (74C/165F). Do not boil, or clams will become tough.
