Jul 14 2026
Restaurants›Row 34›Littleneck Clam* Recipe

Littleneck Clam* Recipe

Inspired by Row 34
Time45m
Serves2

Make Littleneck Clam* Recipe in just 45m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Clams

Broth

Method

Preparing the Clams

  1. 1

    Clean the Clams

    Rinse the littleneck clams under cold water to remove any sand or grit. Scrub the shells gently with a brush to ensure they are clean.

  2. 2

    Soak the Clams

    Place the clams in a bowl of cold water for about 30 minutes to help them expel any remaining sand. Rinse again before cooking.

Cooking the Broth

  1. 3

    Sauté Aromatics

    In a large pot, heat the olive oil over medium heat. Add the minced garlic and shallot, sautéing until fragrant and translucent, about 2-3 minutes.

  2. 4

    Add Wine and Seasonings

    Pour in the white wine and bring to a simmer. Add the chopped parsley, lemon juice, red pepper flakes, salt, and black pepper. Let the mixture cook for about 2-3 minutes to combine the flavors.

Cooking the Clams

  1. 5

    Add Clams

    Carefully add the cleaned littleneck clams to the pot. Cover the pot with a lid and cook for about 5-7 minutes, or until the clams open up completely.

  2. 6

    Serve

    Once the clams are open, remove the pot from heat. Serve immediately in bowls, ladling the broth over the clams. Enjoy with crusty bread for dipping.

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