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STRAIGHT FROM THE SOURCE: THE FRESHEST CLAMS
Clams require a little prep work—but the reward is so sweet. Pry open their shells and you'll be met with tender meat. Fresh. Gently briny. And unmistakably of the sea.
Our selection is the result of decades of careful sourcing, working with trusted clammers from New England (where we source our Little Necks) all the way to New Zealand (home to green Cockles). Some are perfect raw on the half shell; others, best steamed with garlic and white wine. Choose your favorites. Then, order them for overnight delivery. Always fresh. Never frozen.
FEATURED VARIETIES
HOW TO SHUCK CLAMS
Depending on the variety, you have three options when you order clams—live, freshly shucked, and shucked with shells on the side. Our expert fishmongers will gladly do it for you. But if you'd like to try it at home, this step-by-step guide from Citarella Owner Joe Gurrera is here for you. Follow along with the video (and make sure you use the right equipment). Soon, you'll be a pro.
Hold the clam in the hand covered with a shucking glove or towel with the nook facing toward the tip of your pointer finger and the hinge facing toward the area of your palm near your thumb. With the other hand, slide the blade of a clam knife into the side of the shell.
Continue to slide the blade until you hit the hinge. Twist the knife down slightly, then run the blade along the top of the shell, scraping it to release the meat by loosening it, not cutting through it.
Finally, slide the knife underneath the clam in the bottom shell as well. Pull off the top shell and serve the clam in the bottom shell, or use it as desired in your favorite recipe.
We love shucked clams raw on the half shell (shown here). It's a delicious way to savor their pure, sweet flavor. But you can also try topping them with breadcrumbs and baking them, like Citarella Owner Joe Gurrera.
HOW TO COOK CLAMS
Whether you're in the mood for garlicky Spaghetti Vongole or Steamed Little Necks, our recipe collection is filled with inspiration. Dive in now—and check out these videos from Joe, too.
