Live Littleneck Clams

Steamed Littleneck Clams

• 1. Start by scrubbing the clams thoroughly under cold running water to remove any dirt or debris. Discard any clams that are cracked or don't close when tapped.
• 2. In a large pot, heat a few tablespoons of olive oil over medium heat. Add some minced garlic and sauté for a minute until fragrant.
• 3. Add the clams to the pot, along with a cup or two of white wine, water, or broth. Cover the pot and cook for 5-10 minutes, or until the clams open up.
• 4. Using a slotted spoon, transfer the clams to a serving bowl. Discard any clams that haven't opened.
• 5. Strain the cooking liquid through a fine-mesh sieve to remove any sand or grit, and pour it over the clams.
• 6. Serve the clams hot with some crusty bread on the side for dipping in the broth.

Note: You can also add other ingredients to the pot, such as chopped tomatoes, red pepper flakes, or fresh herbs, to give the broth more flavor.

Littleneck Clams Wine Pairing

Littleneck clams pair well with a range of white wines, including Sauvignon Blanc, Pinot Grigio, and Chardonnay. Sauvignon Blanc, with its bright acidity and citrusy notes, is a classic choice for seafood and can complement the briny, salty flavors of the clams.

Pinot Grigio, on the other hand, has a delicate flavor profile with hints of pear, apple, and citrus, and its light body and refreshing acidity make it a great match for steamed clams.

For those who prefer a richer, fuller-bodied white wine, a lightly oaked Chardonnay can complement the creaminess of clam chowder or other creamy clam dishes.