Top Necks Recipe

Purge clams

Rinse the top neck clams under cold running water and discard any with cracked shells or that do not close when tapped. In a large bowl combine 4 cups cold water and 2 tablespoons coarse sea salt to mimic seawater. Submerge the clams and let them sit in the salted water for 20–30 minutes to purge sand. Gently agitate the bowl once or twice during that time.

After purging, lift clams out (do not pour water through them, to avoid reintroducing grit). Rinse each clam briefly under cold running water and set aside on a tray.

Prepare aromatics

In a wide, heavy-bottomed sauté pan or deep skillet large enough to hold the clams in a single layer, heat 1 tablespoon olive oil and 2 tablespoons butter over medium heat until butter foams. Add the finely minced shallot and cook 1–2 minutes until softened and translucent. Add the minced garlic and cook 30–45 seconds until fragrant but not browned.

Deglaze and steam

Increase heat to medium-high, pour in 1 cup dry white wine and 1 cup reserved clams' cooking liquid (if you don't have reserved liquid, use low-sodium seafood or chicken stock). Scrape the pan bottom to deglaze. Bring the liquid to a simmer.

Add the prepared clams to the pan in an even layer, cover with a tight-fitting lid, and steam for 4–6 minutes. Check after 4 minutes: clams are done when shells open. Continue until most clams have opened but do not overcook; discard any remaining closed clams.

Finish sauce

Remove the lid and transfer opened clams to a warm serving bowl, leaving the steaming liquid in the pan. Reduce the liquid over medium heat for 2–3 minutes if it seems too thin. Stir in the remaining 2 tablespoons butter, 2 tablespoons fresh lemon juice, 3 tablespoons chopped parsley, 1 teaspoon black pepper, and 1 teaspoon red pepper flakes (optional). Taste and adjust seasoning with a pinch of salt or more lemon if desired.

Pour the finished sauce over the clams in the serving bowl and gently toss to coat. Keep clams warm while you prepare to serve.

Arrange the clams and sauce on a warmed platter or individual bowls. Serve with crusty bread slices to soak up the sauce and lemon wedges on the side. Garnish with additional chopped parsley if desired.

Serve immediately. Estimated leftover sauce per serving is excellent spooned over bread or pasta.