LITTLE NECK CLAMS RECIPE RECIPES

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STEAMED LITTLENECK CLAMS RECIPE | FOOD & WINE



Steamed Littleneck Clams Recipe | Food & Wine image

Clams are deceptively nutrient-dense; they have a lower contamination profile than other ocean-based sources of omega-3 fatty acids and more iron pound-for-pound than beef liver. This classic preparation puts them on your table in less than 20 minutes. Slideshow: More Clam Recipes 

Provided by Russ Crandall

Categories     Clam

Total Time 20 minutes

Yield 2

Number Of Ingredients 5

50 littleneck clams (no larger than 2 inches across)
1 cup white wine
4 tablespoons melted butter or ghee
4 cloves garlic, minced
Lemon wedges, to serve

Steps:

  • Run the clams under cool water and scrub clean with a stiff brush, discarding any that are open and won’t close when tapped on a firm surface. Rinse and set aside.
  • In a stockpot, add the wine and bring to a boil on medium-high heat. Gently add the clams to the boiling wine, then cover and steam until fully opened, about 5 minutes.
  • While the clams are steaming, melt the butter or ghee in a microwave and add the minced garlic. Distribute into small bowls.
  • Serve immediately with lemon wedges. Be sure to pour the steaming liquid into the serving bowl to help the clams stay nice and warm.

STEAMED LITTLENECK CLAMS RECIPE | MARTHA STEWART



Steamed Littleneck Clams Recipe | Martha Stewart image

These Southern-style steamed clams are great starters for your a seafood dinner.

Provided by Martha Stewart

Categories     Seafood Recipes

Number Of Ingredients 4

100 littlenecks (3 to 4 pounds), rinsed and scrubbed
3 to 4 sprigs thyme
3 tablespoons unsalted butter
2 cups beer or water

Steps:

  • Bring all ingredients to a boil in a large stockpot; reduce heat to a simmer. Cover tightly, and steam 3 to 5 minutes. Carefully remove lid; stir gently with a wooden spoon until clams open, discarding any that stay closed. Serve immediately.

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