Littleneck clams are a variety of hard shell clam from the East Coast of the United States. The smallest of all clams, littlenecks have shells less than two inches in diameter. Available year-round, the shells should be tightly closed when purchased, which indicates they are alive. If the shell is open and does not close after tapping it lightly, discard it because it is no longer living. Scrubbing and rinsing clams is necessary prior to cooking them. To remove sand and grit residue that remains after harvesting, soak them in a large bowl or pail of salted water for an hour.
Step 1
Place stock pot on a burner that completely covers the pan's bottom surface and add olive oil. Set the burner temperature to medium and heat the shallot and garlic for five minutes, or until translucent and fragrant. Add wine to the pot and add the clams. Cover with the lid.
Step 2
Steam the clams for approximately 10 minutes, or until the clam shells open. When the clams are cooked, remove the pot from heat and remove the lid. Remove the clams from the pot.
Step 3
Arrange the clams on a platter and serve with horseradish cream sauce and melted butter for an appetizer. For a main course, add 1-1/2 cups of broth to the wine, shallot and garlic mixture and toss with cooked linguine and arrange the clams on top of the pasta.
Tips and Warnings
- Select hand-harvested littleneck clams, which provide the benefit of environmental sustainability. Machine-propelled dredging damages the ecosystem near the ocean floor. If the clams require storage prior to cooking them, disperse them in a single layer in the refrigerator and cover with a moist cloth for up to two days. Adding cornmeal to the soaking water prior to cooking the clams results in cleaner shells.
Things You'll Need
- 2 tablespoons extra virgin olive oil
- 5 lbs. fresh littleneck clams
- 3 cloves of garlic, minced
- 1 shallot, sliced
- 1/2-cup Sauvignon Blanc or mild white cooking wine
- Heavy stock pot with lid
References
- Bon Appetit: Clams
- "Food Lover's Companion"; Sharon Tyler Herbst and Ron Herbst; 2007
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