• Servings 4
  • Prep 15 min
  • Cook 5-8 min
  • Cuisine
  • Skill Level

Little Neck Clams with White Wine Shallots and Garlic


  • 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.

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