Littleneck Clams, Native Ri* Recipe
Dive into the ocean's bounty with our Littleneck Clams, harvested fresh from the pristine waters of Rhode Island. These tender, briny gems are expertly steamed and served with a fragrant garlic herb broth, perfect for dipping crusty bread. Each bite transports you to the seaside, offering a delightful taste of coastal indulgence that seafood lovers simply cannot resist.
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Ingredients
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Clams
Method
Preparation
Clean the Clams
Rinse the littleneck clams under cold water to remove any sand or grit. Soak them in fresh water for about 20 minutes to help purge any remaining sand.
Sauté Garlic
In a large pot, melt the unsalted butter over medium heat. Add minced garlic and sauté until fragrant, about 1-2 minutes.
Add Clams and Wine
Add the cleaned littleneck clams to the pot along with the white wine, salt, and black pepper. Stir to combine.
Cook the Clams
Cover the pot and allow the clams to steam for about 5-7 minutes or until they open up. Discard any clams that do not open.
Finish with Parsley and Lemon
Once the clams are cooked, remove them from the heat. Squeeze fresh lemon juice over the clams and sprinkle with chopped parsley before serving.