White Wine Steamed Little Neck Clams
SERVES: 4
PREP TIME: 5 minutes
TOTAL TIME: 15-20 minutes
COURSE: Appetizer
Here, the aromatic combination of white wine and sautéed garlic meets sweet little neck clams, perfuming them as they steam. It’s a quick, simple dish that cooks in minutes — rewarding you with tender clams and flavorful broth. When serving, be sure to have plenty of crusty Italian bread on hand so you can soak up every last drop.
Ingredients
- 2 pounds little neck clams
- 2 tablespoons extra-virgin olive oil
- 8 garlic cloves, finely minced
- 1/4 cup dry white wine
- Crusty Italian bread, for serving
Instructions
- Rinse the clams thoroughly, and make sure that no sand remains. Set aside.
- Coat the bottom of a stockpot or Dutch oven with the olive oil and heat over low heat. When the oil is warm, add the garlic and sauté until it just starts to turn golden, about 2 minutes.
- Add the clams and the wine to the pot, increasing the heat slightly so the wine just starts to simmer. Cover and steam until the clams open, about 5 to 8 minutes. You want to stop cooking them once they open, so don’t hesitate to remove the open ones from the pot with tongs while the others continue to cook. There can be a few that take longer than others, but discard any clams that do not open.
- Divide the clams between four serving bowls and ladle warm broth over them. Serve with crusty bread on the side.
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