Middleneck Clams Recipe

Inspired by Capriccio

Time30m

Serves4

locally sourced in New Jersey

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Ingredients

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1
Prepare the Clams
Rinse the clams under cold water to remove any sand or debris. Scrub the shells with a brush if necessary.
2
Mince the Garlic
Peel and finely mince the garlic cloves using a knife or a garlic press. Set aside.
3
Heat the Olive Oil
In a large pot or Dutch oven, heat the olive oil over medium heat. Wait for the oil to shimmer before adding garlic.
4
Sauté the Garlic
Add the minced garlic to the pot and sauté for about 1-2 minutes until fragrant but not browned.
5
Add White Wine
Pour in the white wine and bring the mixture to a simmer.
6
Add Clams
Carefully add the rinsed middleneck clams to the pot. Cover with a lid and allow them to steam for about 5-7 minutes until they open.
7
Finishing Touches
Once the clams are opened, add the butter, salt, and black pepper. Stir gently to combine.
8
Garnish
Chop the fresh parsley and squeeze the juice of one lemon over the clams. Sprinkle the parsley on top before serving.
9
Serve
Serve the clams hot with crusty bread on the side to soak up the broth.