Ingredients
Method
- Add the potatoes to a large saucepan with salted water. Bring to a boil, then reduce heat and simmer until fork-tender but still holding their shape, about 10-12 minutes. Drain, reserving ½ cup of the cooking water.
- While the potatoes cook, place the clams in a large bowl with cold water and let them sit for 5-10 minutes to release any grit. Lift them out (don't pour—leave the sand behind) and set aside.
- In a wide skillet or Dutch oven with a lid, melt butter over medium heat. Add the white parts of the spring onions and cook until softened but not browned, about 2 minutes.
- Add garlic and cook for 30 seconds until fragrant. Pour in the wine and let it bubble for 1 minute to cook off the raw alcohol taste.
- Turn heat to medium-high, add the clams, and cover immediately with a tight-fitting lid. Cook for 4-6 minutes, shaking the pan occasionally, until most clams have opened (discard any that remain closed). The internal temperature of cooked clams should reach at least 145°F.
- Add the drained potatoes and reserved cooking water to the skillet. Toss everything together gently for 1-2 minutes so the potatoes absorb some of the clam broth.
- Stir in lemon juice, season with salt and pepper (taste first—the clams add natural brine), and transfer to a large serving bowl. Garnish with sliced green tops and serve immediately.
Nutrition
Notes
The real secret to this dish is how I treat the potatoes: I parboil them in salted water until they're just tender before adding them to the same pan as the clams. That way both ingredients finish at the same time, and the starchy cooking water becomes part of the sauce instead of getting dumped down the drain.
I usually make this with whatever spring onions I can find—sometimes scallions, sometimes shallots if they're on sale—and it always works. The recipe holds up to a few substitutions without falling apart, which is exactly what you want from something that earns its place in your rotation.