Steamed Little Neck Clams


  • 4 dozen soft shell clams in shell
  • 1 cup corn meal
  • 1 tbs garlic powder
  • 1 tbs oregano
  • 1 tbs fresh parsley chopped
  • salt and pepper for sprinkling
  • 2 cups dry white wine
  • 2 sticks unsalted butter melted


  • Wash clams and place in a large bowl of water along with the corn meal. Let sit for at least 2 hours. This will purge the clams of any grit.
  • Remove clams from the soaking liquid  rinse then and add to a large sauce or saute pan that has a cover.
  • Add the butter white wine and spices.
  • Cook over medium heat until clams open.
  • Place clams on a platter along with cooking liquid in an container for dipping.

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