Recipes

Little Neck Clams with White Wine Shallots and Garlic

Ingredients

48 little neck clams, scrubbed
3 cloves garlic, sliced
1 tbs olive oil
4 shallots, minced
1 cup dry white wine
1 cup water

This is a classic French preparation for shellfish.

  • Wash and scrub clams.
  • In a large sauce pan or stock pot using medium heat, add the olive oil, shallots and garlic.
  • Saute for 1 minute then add the water and white wine.
  • Add the clams, cover and cook until the clams open.
  • Discard any clams that do not open.
  • To serve add 12 clams to each of 4 bowls and add some of the broth.
 

Servings

4

Prep

15 min

Cook

5 min

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Skill Level

Easy