Little Neck Clams Recipe
Make Little Neck Clams Recipe in just 55m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Clams & Cooking Liquid
Aromatics & Seasoning
Finish & Garnish
Method
Clams & Cooking Liquid
- 1
Purge the clams
Place the live little neck clams in a large bowl of cold water and add 2 tablespoons of coarse salt. Let sit for 20–30 minutes to purge sand. Lift clams out of the water (do not pour the bowl through them) and rinse under cold running water. Discard any clams with cracked shells or that do not close when tapped.
- 2
Prepare cooking liquid
In a measuring cup combine 1 cup dry white wine and 1 cup water or clam juice. Set aside with the bay leaf.
Aromatics & Seasoning
- 3
Sauté aromatics
Heat a large wide skillet or shallow pot over medium heat. Add 2 tablespoons extra-virgin olive oil and 1 tablespoon unsalted butter. When butter is melted and foaming, add the finely chopped shallot and sauté 2–3 minutes until softened and translucent. Add the minced garlic and 1 teaspoon red pepper flakes and cook 30–45 seconds until fragrant, stirring so garlic does not brown.
- 4
Add wine and reduce
Increase heat to medium-high, pour in the reserved wine/water mixture and add the bay leaf. Bring to a vigorous simmer and cook 2–3 minutes to marry flavors and slightly reduce the liquid. Taste and season with 1 teaspoon sea salt and 1/2 teaspoon freshly ground black pepper (adjust to taste).
- 5
Add clams and steam
Carefully add the cleaned little neck clams to the simmering liquid, cover the skillet with a tight-fitting lid, and steam for 4–6 minutes, shaking the pan once or twice, until most clams have opened. Continue steaming up to 8 minutes for any stubborn ones. Discard any clams that remain closed after cooking.
Finish & Garnish
- 6
Finish the sauce
Remove the pan from heat. Discard the bay leaf. Stir in 1 tablespoon fresh lemon juice and the chopped fresh parsley. Taste and adjust seasoning with additional salt, pepper, or lemon if desired.
- 7
