How to Cook Little Neck Clams
Chop 1/3 cup (75.6 grams) of fresh Italian parsley.. Mince 1 tablespoon (14.3 grams) of fresh garlic.. Clean 3 dozen little neck clams.
Steps
Chop 1/3 cup (75.6 grams) of fresh Italian parsley.
Chop 1/3 cup (75.6 grams) of fresh Italian parsley.
Mince 1 tablespoon (14.3 grams) of fresh garlic.
Mince 1 tablespoon (14.3 grams) of fresh garlic.
Clean 3 dozen little neck clams.
Clean 3 dozen little neck clams.
Sauté the garlic in unsalted butter.
Sauté the garlic in unsalted butter.
Add lemon juice to your skillet and bring the mixture to a boil.
Add lemon juice to your skillet and bring the mixture to a boil.
3 cups (0.71 L) of white wine in a separate pot at medium-high heat.
3 cups (0.71 L) of white wine in a separate pot at medium-high heat.
Mix 3 dozen little neck clams with your butter, garlic, and lemon juice.
Mix 3 dozen little neck clams with your butter, garlic, and lemon juice.
Pour boiled white wine gently into your skillet with your clam mixture.
Pour boiled white wine gently into your skillet with your clam mixture.
Steam your clams for about 5 minutes, or until they all fully open.
Steam your clams for about 5 minutes, or until they all fully open.
Remove your clams 1 at a time using tongs, then sprinkle them with parsley.
Remove your clams 1 at a time using tongs, then sprinkle them with parsley.
Store your leftover clams in a colander set in the fridge for up to 2 days.
Store your leftover clams in a colander set in the fridge for up to 2 days.
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