Step 1

Make sure your clams are stored in a cool place and are able to breathe (so don't close the bag they're in or submerge them in water while storing). Scrub clams under water and place into a large bowl with ice cold water. Discard any with large chips or that do not close with a little "tap" on your counter. Allow them to sit for 15-20 minutes to expel any extra grit/sand. Carefully remove each one (do not dump) and place on a towel.

Step 2

While clams are sitting in water, prepare a large, heavy bottomed dutch oven or pot with cover by melting butter and olive oil over medium heat. Add shallots and saute for about 1 minute. Then add garlic and saute a minute longer.

Step 3

Add broth and bring to a simmer. Then carefully add in clams. Cover the pot with a lid and simmer for 7-10 minutes. Clams will open when they're done. If one does not open, give it a little longer to simmer. Throw out if it continues to not open.

Step 4

Remove clams from the pot with a slotted spoon and place into a big bowl. Meanwhile turn the heat up a little bit to get a strong simmer going. Simmer the broth an extra 4 minutes or so, until it's reduced enough to your liking.  Pour the reduced broth over the clams.

Step 5

Top with fresh herbs and vinegar, which will give it the acidity you miss from wine or citrus. DO NOT ADD SALT - the clams should be salty enough as is. You can always add more later. Serve immediately. Bread is a really great idea here (unless doing a paleo or whole30 option) to sop up all that butter broth!