Local Middle Neck Clams Recipe
Fresh clams served on the half shell or steamed.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Frequently paired with
The best thing to pair and share with Local Middle Neck Clams
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Main Ingredients
Method
Preparation
For Steamed Clams
1. Rinse the clams under cold water to remove any sand or debris. Place them in a bowl of cold water and let them soak for about 30 minutes to help purge any sand.
2. In a large pot, bring about 2 inches of water to a boil. You can add a steamer basket if desired.
3. Once boiling, carefully add the clams to the pot. Cover and steam for about 5-7 minutes, or until the clams are open. Discard any clams that do not open.
For Clams on the Half Shell
1. Rinse the clams under cold water. Shuck the clams by inserting a knife into the hinge and twisting to open them.
2. Place the clams on a serving platter, and squeeze fresh lemon juice over them.
3. In a small saucepan, melt the butter. Add minced garlic and sauté for 1-2 minutes until fragrant. Drizzle the garlic butter over the clams.
4. Garnish with chopped parsley, and season with sea salt and black pepper to taste.
