Fresh Clams Recipe

Time30m

Serves4

Little Necks, Top Necks, Cherrystones

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

1
Clean the Clams
Rinse the clams under cold water, scrubbing the shells to remove any sand or debris. Soak them in fresh water for about 20 minutes to help purge any remaining sand.
2
Prepare the Garlic and Parsley
Mince the garlic and chop the fresh parsley finely.
3
Cook the Clams
In a large pot, heat the olive oil over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant. Add the clams to the pot and cover with a lid.
4
Add Lemon Juice and Season
After about 5 minutes, remove the lid and add the lemon juice, salt, and black pepper. Stir gently to combine.
5
Finish Cooking
Cover the pot again and let the clams cook for another 5-7 minutes, or until all the clams have opened. Discard any clams that do not open.
6
Garnish and Serve
Remove from heat, sprinkle with fresh parsley, and serve immediately with crusty bread for dipping.