Belly Clams Recipe

Time40m

Serves4

Make Belly Clams Recipe in just 40m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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1
Clean the Clams
Rinse the fresh clams under cold running water to remove any sand or grit. Soak them in a bowl of water with a pinch of salt for about 30 minutes, then rinse again.
2
Chop the Ingredients
Mince the garlic and chop the parsley finely. Cut the lemon in half and set aside.

3
Heat the Olive Oil
In a large pot or skillet, heat 3 tablespoons of olive oil over medium heat.
4
Sauté Garlic
Add the minced garlic to the heated oil and sauté for about 1-2 minutes until fragrant, being careful not to burn it.
5
Add Clams and Wine
Add the cleaned clams to the pot along with 1 cup of white wine. Stir to combine.
6
Season the Mixture
Add 1 teaspoon of red pepper flakes, salt, and black pepper to taste. Stir again to mix the seasonings evenly.
7
Cover and Cook
Cover the pot and let the clams steam for about 5-7 minutes until they open up. Discard any clams that do not open.
8
Finish with Lemon and Parsley
Once the clams are opened, squeeze the juice of half a lemon over the clams and sprinkle with the chopped parsley. Stir gently to combine.
9
Serve
Transfer the clams to a serving dish, drizzle with any remaining broth from the pot, and garnish with additional parsley if desired. Serve hot with lemon wedges on the side.