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.