Parmesan Clams


  • 2 dozen little neck clams (in the shell)
  • 1/2¬†stick of unsalted butter
  • 1 tbs oregano
  • 1/4 lb shaved fresh Parmesan cheese
  • black pepper to taste
  • 1 cup dry¬†white wine

This is a dish where half shell little neck clams are topped with a little butter, oregano and parmesan cheese then steamed in white wine.


  • Open the clams, reserving as much juice as possible.
  • Using a sharp knife loosen the clam from the bottom shell, and place the clam back into the shell.
  • Season the clams with black pepper and oregano, then top with a shaving of the Parmesan cheese.
  • In a large sauce pan that has a lid, add the white wine and the clams with the clams facing upward and bring to a simmer.
  • Cover the pan and allow the clams to simmer for 5-7 minutes or until the Parmesan melts.

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