Here’s the secret: the liquid left in the pot is pure gold. It’s briny, garlicky, and utterly delicious. Drizzle it over the clams, or better yet, serve with crusty bread to soak up every drop.
You can also stir in a pat of cold butter or a squeeze of lemon at the end. It’s like the final touch that makes everything sing.
What to Serve With Your Clams
Keep it chill. A simple green salad, some crusty baguette slices, or even a bowl of pasta tossed in the clam juice are perfect. I love eating them straight from the shell with a little glass of the same wine you cooked with.
A Comprehensive Guide to Cooking Frozen Clams in Shell | Tapa Society
And don’t forget the empty shells—they make cool little bowls for holding extra sauce or butter. Plus, you get to feel like a tiny sea creature for a moment.
