Littlenecks Recipe
Make Littlenecks Recipe in just 45m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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.
Littleneck Clams
Mignonette
Cocktail Sauce
Garnishes & Service
Tools
Method
Littleneck Clams
- 1
Purge and chill clams
Rinse the littlenecks thoroughly under cold running water to remove surface grit. Place clams in a large bowl with cold water and 1 tablespoon sea salt for 20–30 minutes to purge any sand, then lift them out (do not pour water through them).
- 2
Store on ice
Pack a serving tray or shallow bowl with crushed ice. Arrange the cleaned clams on the ice, flat side down, and keep chilled until ready to shuck. Keep clams cold until just before shucking; discard any that do not close when tapped before cooking.
- 3
Shuck safely
Using a kitchen towel to protect your hand, hold a clam with the hinge toward you. Insert an oyster knife at the hinge and rotate/push to pop the shell open. Slide the knife under the top shell to cut the adductor muscle and remove the top shell. Run the blade under the meat to loosen it from the bottom shell, leaving the meat resting in its liquor. Discard the top shell and any gritty bits. Keep clams on ice as you work.
Mignonette
- 4
Make mignonette
In a small bowl combine the minced shallot, red wine vinegar, champagne vinegar, freshly cracked black pepper and 1 teaspoon sea salt. Stir to dissolve the salt. Add chopped chives and stir again. Taste and adjust acidity or salt — the mignonette should be bright and slightly sharp. Refrigerate until serving (can be made up to 24 hours ahead).
Cocktail Sauce
- 5
Make cocktail sauce
In a small bowl combine ketchup, prepared horseradish, fresh lemon juice, Worcestershire sauce and hot sauce if using. Stir until smooth and taste; add more horseradish for heat or lemon for brightness. Refrigerate until serving.
Garnishes & Service
- 6
Plate and serve
Arrange shucked littlenecks on a mound of crushed ice. Spoon a small amount of each clam's liquor back into the half shell to preserve briny flavor. Place small bowls of mignonette and cocktail sauce on the platter, add lemon wedges and sprinkle parsley if desired. Serve immediately with forks or picks and extra crushed ice to keep clams cold.
- 7
Eating note
For best experience, instruct guests to add a touch of mignonette or cocktail sauce, squeeze lemon if desired, and slurp the clam and liquor directly from the shell.
