Clammer Dave's Littleneck Clams Recipe
Make Clammer Dave's Littleneck Clams Recipe in just 35m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Clams & Base
Aromatics & Flavor
Seasoning & Finish
Method
Clams & Base
- 1
Clean the clams
Rinse the littleneck clams under cold running water. If they contain sand, soak them in a large bowl of cold salted water (1 tbsp salt per quart) for 20 minutes, then lift them out so sand falls to the bottom; repeat if needed. Discard any clams with cracked shells or that do not close when tapped.
- 2
Prepare the steaming liquid
In a wide, heavy-bottomed skillet or saucepan with a tight-fitting lid, combine the dry white wine and water or clam juice. Bring the liquid to a gentle simmer over medium heat.
Aromatics & Flavor
- 3
Cook aromatics
While the liquid comes up to temperature, heat the olive oil and 1 tablespoon of the butter in a separate small sauté pan over medium heat. Add the minced shallot and sauté 2–3 minutes until softened and translucent. Add the minced garlic and crushed red pepper flakes and cook 30–45 seconds until fragrant, being careful not to brown the garlic.
- 4
Combine aromatics with steaming liquid
Add the sautéed shallot and garlic mixture to the simmering wine-clam juice. Stir in the remaining 1 tablespoon butter so it melts into the liquid.
- 5
Steam the clams
Add the cleaned clams to the simmering liquid in a single layer as much as possible. Cover with the lid and steam for 5–7 minutes, gently shaking the pan once or twice, until most clams have opened. Check and remove opened clams with tongs to a warm bowl as they open. Continue cooking the remaining clams; discard any that remain tightly closed after 8 minutes.
Seasoning & Finish
- 6
- 7
Serve
Pour the hot clams and their broth into a large shallow serving bowl. Scatter any reserved parsley on top, sprinkle optional grated Parmesan if using, and add lemon wedges alongside. Serve immediately with toasted rustic bread or crostini to soak up the broth.
- 8
Notes
For a spicier finish, add an extra 1/4–1/2 tsp crushed red pepper. Avoid overcooking the clams—tender meat and opened shells are the signs of doneness. Leftover broth can be strained and refrigerated for up to 2 days for use in soups or sauces.