Little Neck Clams Recipe
Recipe information
Make Little Neck Clams in just 20m. 1/2 dozen clams zuppa or basilico style
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Ingredients
Clam Preparation
Cooking Instructions
1. Clean the Clams
Rinse the Little Neck clams under cold water to remove any sand or grit. Discard any clams that are open and do not close when tapped.
2. Sauté Aromatics
In a large pot, heat the olive oil over medium heat. Add the minced garlic and crushed red pepper flakes, and sauté until fragrant, about 1 minute.
3. Add Clams and Wine
Add the cleaned clams to the pot, and pour in the white wine. Stir to combine.
4. Cook the Clams
Cover the pot and cook for about 5-7 minutes, or until the clams have opened. Discard any clams that remain closed.
5. Add Fresh Basil
Once the clams are cooked, stir in the chopped fresh basil, and season with salt and black pepper to taste.
6. Serve
Serve the clams hot with lemon wedges on the side.
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