Little Neck Clams and Shrimp in Savory Broth

  • 20 mins
  • 9 ingredients


  • 2 dozen little neck clams, scrubbed
  • 1/2 lb large shrimp, peeled and deveined, tail on
  • 1 cup chicken broth or fish stock
  • 1/2 cup white wine
  • 1 clove garlic, minced
  • 1/2 red bell pepper, minced
  • 1 tbs fresh parsley, chopped
  • 1 tbs unsalted butter
  • kosher salt and fresh cracked black pepper to taste
This recipe marries a flavorful broth of fish stock, white wine, garlic,bell pepper, parsley and butter with sweet little neck clams.

  • Place the clams in  a large sauce pan over medium heat.
  • Add the shrimp.
  • Add the chicken broth, white wine, garlic, chopped red peppers, parsley and butter.
  • Cook for 5 minutes or until clams open.
  • Add the clams to a bowl along with the juices.
  • Toss everything together until it’s well combined.
  • Season with salt and pepper and garnish with fresh parsley.
  • Serve with crusty bread.

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  1. This is delicious!!! I served it over angel hair pasta. I had fresh shrimp but had to use frozen cooked little neck clams. We can’t wait to try this with fresh clams

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