Steamed Little Neck Clams in White Wine

Steamed littleneck clams with lemon and garlic

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Steamed Little Neck Clams in White Wine

Little Neck Clams are tender and flavorful, plus easy to prepare. You can make these steamed clams in just 15 minutes for a delicious seafood appetizer or main course!

Prep Time10

Cook Time5

Total Time15

Course: Appetizer

Cuisine: French

Keyword: little neck clams

Servings: servings

Calories: 162kcal

Author: TipBuzz

Equipment

Ingredients

4 pounds little neck clams about 45-50 clams
2 tablespoons butter unsalted recommended
4 cloves garlic minced
1 cup white wine or vermouth (see note)

Serving (optional)

2 tablespoons parsley freshly minced
lemon wedges
salt and pepper to taste
crusty bread

Instructions

Scrub the clams clean with a brush under cold running water and set aside on a plate. Discard any clams with cracked or chopped shells, or do not close tight when tapped on a counter. See the notes for more details on cleaning.
Place a medium-large saucepan over medium heat. Add the butter and garlic, sauteeing for one minute or so until fragrant.
Add the clean clams and white wine. Raise the heat to high and cover with a lid to steam until fully opened, about 4-6 minutes. Note: As clams are easily to overcook, use kitchen tongs to remove clams as they open if possible, as large clams will take more time than smaller ones. Discard any clams that do not open.
Sprinkle the fresh minced parsley and lemon juice on top.
Invert into a large bowl. Serve hot with crusty bread on the side to soak up the juices.

Notes

Recipe Yield: Serves 2 as a main course (2 pounds per person) or 4 as an appetizer (1 pound per person).
Tips for Buying Clams: Look for clams that are tightly closed with smooth shells and no cracks. They should have a neutral smell of the sea and ideally have been harvested within the past 3-4 days.
Food Safety: Clams like all shellfish can harbor bacteria when not prepared properly. Check for freshness when shopping and then again before cooking.
- Discard clams with cracked shells or that are open and don't close when tapped.
- Use them within 24 hours of purchase and ideally the same day. Always store loosely covered in the fridge with drainage underneath.
- After cooking, discard any clams that have not opened up fully.
Cleaning Clams: Some clams have more dirt and sand than others. If they have not been pre-cleaned by a fishmonger, you can dissolve 1/4 cup sea salt (non-iodized) in 6 gallons of water. Soak the clams in 20 to 30 minute increments, during which they will push most of sand out of their shells.
White Wine: Choose a dry white wine such as a sauvignon blanc, chardonnay or pinot grigio. Avoid sweet wines or cooking wines. If you don't have any, you can substitute vermouth, beer or chicken/vegetable broth.

Nutrition