Little Necks Recipe

Purge sand and grit

Place the 6 live little neck clams in a large bowl and cover with cold water. Add 1 tablespoon coarse salt or a tablespoon of cornmeal (optional) to encourage expelling grit. Let stand for 20–30 minutes. Lift clams out of the water (do not pour the bowl through a colander, which will redistribute grit) and rinse each under cold running water to remove any remaining sand. Discard any clams with cracked shells or that do not close when tapped.

Sweat aromatics

Heat a large sauté pan over medium heat. Add 2 tbs extra-virgin olive oil and 1 tbs unsalted butter. When the butter has melted and begins to foam, add the finely minced shallot and cook, stirring, until softened and translucent, about 2–3 minutes. Add the minced garlic and cook for 30–45 seconds until fragrant; do not let it brown.

Deglaze with wine

Increase heat to medium-high and add 1 cup dry white wine to the pan. Stir and scrape any bits from the bottom of the pan. Let the wine simmer and reduce by about half, approximately 3–4 minutes. This concentrates the flavor and cooks off most alcohol.

Add stock and seasonings

Add 1/2 cup low-sodium chicken or seafood stock to the pan along with 1/4 tsp red pepper flakes, 1/2 tsp coarse salt, and 1/4 tsp freshly ground black pepper. Bring the liquid to a gentle simmer.

Steam the clams

Add the cleaned little neck clams to the simmering broth in a single layer if possible. Cover the pan with a tight-fitting lid and steam for 4–6 minutes, checking at 4 minutes. The clams are done when their shells open widely. Using tongs, remove any clams that open; discard any that remain tightly closed after 6 minutes.

Finish the sauce

Once the clams have opened, remove the pan from heat. Stir in 1 tablespoon fresh lemon juice, 2 tablespoons chopped flat-leaf parsley, and the remaining 1 tbs butter (if not already used; if used, omit). Swirl gently so the butter melts and emulsifies into the broth, creating a glossy sauce. Taste and adjust seasoning with a pinch more salt or lemon if desired.

Divide the clams and broth between two shallow bowls (serves 2). Spoon sauce over the clams, sprinkle with a little extra chopped parsley, and add a pinch of cracked black pepper and red pepper flakes to taste. Serve immediately with crusty bread for soaking up the broth and lemon wedges on the side.