Serve this classic New England dish with lots of crusty bread.
Course Appetizer
Cuisine American
Keyword Culinary 3, New England Regional Cuisine, Seafood, Shellfish
Ingredients
25littleneck clams in shellscrubbed
2tablespoonsextra virgin olive oil
6clovesgarlicminced
3/4cupwhite grape juiceunsweetened
1/4cupwhite wine vinegar
2tablespoonsbutter
1/4cupchopped fresh parsley
Instructions
Wash clams to remove any dirt or sand. In a large pot, heat oil over medium heat.
Add garlic; saute for 1 minute, or until tender. Pour in the juice and vinegar. Boil until reduced to half its original volume.
Add clams, cover, and steam till clams start to open. Add butter, cover, and cook till most or all of the clams open.
Discard any clams that do not open. Transfer clams and juice to a large bowl for sharing. Sprinkle with parsley. Serve.
Notes
Fun Facts
All clams are a special type of shellfish called a mollusks, an animal with a two-part, hinged shell. Most of the hard-shelled clams we eat are actually called quahogs (pronounced coe-hog).
Quahogs are a species of hard-shelled clam and the one we most commonly enjoy in our chowders and po boys. All the other names for clams – littleneck, cherrystone, top neck or count neck, and quahog – are this same species of clam and just refer to how large the clam has grown
Which type of clam to buy depends on how you want to prepare them. The clams get tougher and chewier as they get larger, making these sizes ideal for chowders, stuffing, frying, and other cooked preparations. Choose smaller sizes when quickly steaming, grilling, or eating raw.