What Are Littleneck clams and How Can I Use Them?
Wondering what to do with littleneck clams? This guide covers how to pick them, cook them, store them, and swap them, plus 8 recipes to put them to work.
- In Chinese:
- littleneck蛤
- British (UK) term:
- Littleneck clams
- en français:
- palourdes du Pacifique
- en español:
- almejas
Recipes using littleneck clams
There are 8 recipes that contain this ingredient.
Clams In Vegetable Broth
To the delight of clam lovers on the East Coast and Pacific Northwest, clams are available year round. OK, let's make some clams.
Shellfish & Chicken Paella
Grilled paella with chicken thighs, lobster, shrimp, scallops, mussels, clams, and chorizo over curry-turmeric rice with ancho powder. A show-stopping one-platter feast.
New England Clam Chowder with Bacon
New England clam chowder with bacon steams fresh littlenecks, then builds a creamy chowder with smoky bacon, onion, diced potatoes, and milk. Traditional white chowder, no shortcuts.
Grilled Lobster Dinner
Grilled lobster dinner pairs halved lobster, husk-steamed corn, and littleneck clams over the fire, basted with garlic-oregano herb butter. A full New England seafood feast on the grill.
Shellfish Shell Marinara
Shellfish shell marinara with littleneck clams and shrimp in a slow-simmered tomato sauce with red wine, basil, and garlic, served over shell pasta. A seafood pasta with real Italian soul.
Clams in Pancetta Broth
Clam is a word which can be used for all, some, or only a few species of bivalve mollusks; the word is a common name which has no real taxonomic significance in biology. It is however quite widely used as part of the common names of bivalves, and also has significance in fisheries and cuisine.
Linguini with White Clam Sauce
Linguine with white clam sauce made from fresh littleneck clams steamed open in white wine, their briny liquor simmered with garlic and chili into a glossy, no-cream sauce. Restaurant-style linguine alle vongole.
New England Clam Chowder with Salt Pork
New England clam chowder built the old way: littleneck clams steamed in their own broth, salt pork rendered for fat and cracklings, with potatoes, onions and a finish of cream. Smoky, briny, deeply Yankee.
