Steamed little neck clams are a summer tradition at the Chapman camp. My dad and I make them every year, he cooks them on the charcoal grill or in a steamer and I make the sauce while we yell for the neighbors to come over and join.
The recipe changes slightly depending what we have on hand but it always comes out delicious, especially when paired with a summer shandy or a cold white wine.
- Dry white wine (Pinot Grigio or similar, 1 cup for sauce the rest for drinking!)
- 2 sticks butter
- 1 large lemon (juice half, cut the rest into wedges for serving)
- 1 large clove garlic, minced
- Chopped fresh herbs (oregano and parsley are my preferred, dried herbs are also fine if that’s all you have)
- Hot sauce to taste (I prefer Cholula)
- Sea salt and fresh cracked pepper to taste
Heat wine over low heat to cook out alcohol
Add garlic, lemon juice and herbs, salt and pepper, simmering for roughly 10 minutes
Add butter and stir continuously (keep heated until clams are ready)
Add hot sauce as desired.
When clams are open and ready, pour sauce in bottom of bowl, add clams. Serve with lemon wedges, hot sauce and good crusty bread.