Make It A Meal Monday: Little Neck Clams

Happy Monday! I hope most of you didn’t swelter to death like we did in Philadelphia. Today’s Make It a Meal Monday is based on my friend’s family vacation. All week, I saw pictures on Facebook of their adventures down the Jersey shore which included crabbing and their subsequent meal.

Oh boy did that make me want seafood!  So I did what any person would do– pulled up their local grocery store flyer to see what happened to be on sale that week . . . which happened to be little neck clams.

Now that I had a main ingredient, I needed a recipe for the little neck clams since I have never made them.

Enter google and this recipe.  In my book any recipe which calls for garlic, olive oil and white wine is a keeper.

Let’s get started!

Steamed Little Neck Clams with a garlic and white wine broth.

What you will need:

  • 2 pounds little neck clams
  • 2 cloves of garlic (minced)
  • 1/4 cup of onion (chopped)
  • 1/3 cup of white wine
  • 2 tablespoons of olive oil
  • Kosher salt
  • crusty bread
  • 2 tablespoons butter (melted)

1. Rinse clams in cold water.  I used a colander to accomplish this.


2. In a large pot (on high), add olive oil.  Once heated add garlic and onion.  Cook for about a minute.


3. Add the clams, white wine, and a few shakes of kosher salt.


4. Cover and let cook for 8-10 minutes.  You will know they are done when the clams open up.


5. In the last minute of clam cooking, melt the butter in a bowl.

6. Remove the cooked clams from the pot.


7. Add clam broth to melted butter and mix.


8. Serve clams with broth for dipping.  I recommend having a loaf of crusty bread to dip in the broth due to its deliciousness.




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