Little Neck Clams Recipe

Time30m

Serves4

Make Little Neck Clams Recipe in just 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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1
Prepare the Clams
Rinse the Little Neck Clams under cold running water to remove any sand or grit. Place them in a bowl of cold water for 20 minutes to allow them to purge any remaining sand.
2
Mince the Garlic
While the clams are purging, peel and mince the garlic cloves finely.
3
Chop the Parsley
Wash the parsley, remove the stems, and chop the leaves finely.
4
Heat the Olive Oil
In a large pot or deep skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for about 1-2 minutes until fragrant, but not browned.
5
Add the Clams
Drain the clams from the water and add them to the pot. Stir gently to coat them in the garlic oil.
6
Pour in the Wine
Pour the white wine over the clams and bring to a simmer. Cover the pot with a lid and cook for about 5-7 minutes, or until the clams have opened.
7
Season the Dish
Once the clams are opened, add the red pepper flakes, salt, and black pepper. Stir in the chopped parsley and squeeze the juice of half the lemon over the clams.
8
Serve
Remove the pot from the heat. Serve the clams hot, with the remaining lemon cut into wedges on the side.