Littleneck Clams

Store live clams in a breathable bag or container in the coldest part of your refrigerator. Do not store them in water or an airtight container, as they need to breathe. Discard any clams that are open and do not close when tapped before cooking.

For steaming, cook clams until they open, usually 5-10 minutes. Discard any that remain closed.

Rinse clams well under cold running water before cooking to remove any grit or sand.

Littlenecks are excellent raw on the half-shell with a squeeze of lemon or a mignonette sauce.

White wine (like Sauvignon Blanc or Pinot Grigio)

Garlic

Butter

Parsley

Lemon

Chili flakes

Tomatoes

Crusty bread (for soaking up the broth)

Not purging the clams: If clams are sandy, they can make your dish gritty. Soaking them in salted water for 20-30 minutes can help them expel sand.

Overcooking: Littleneck clams cook quickly and can become tough if overdone.