littleneck clams

These littleneck clams are so quick, easy, and delicious. They cook in under 10 minutes! The broth is made without citrus and is non-alcoholic.&nbsp;

Steamed Clams in (Wine Free) Herbed Butter Broth

2-2.5 lbs littleneck clams

butter

olive oil

shallots,

garlic cloves,

broth

parsley leaves

chives

tsp white vinegar

heavy cream

Make sure your clams are stored in a cool place and are able to breathe (so don&#039;t close the bag they&#039;re in or submerge them in water while storing). Scrub clams under water and place into a large bowl with ice cold water. Discard any with large chips or that do not close with a little &quot;tap&quot; on your counter. Allow them to sit for 15-20 minutes to expel any extra grit/sand. Carefully remove each one (do not dump) and place on a towel. 

While clams are sitting in water, prepare a large, heavy bottomed dutch oven or pot with cover by melting butter and olive oil over medium heat. Add shallots and saute for about 1 minute. Then add garlic and saute a minute longer.&nbsp;

Add broth and bring to a simmer. Then carefully add in clams. Cover the pot with a lid and simmer for 7-10 minutes. Clams will open when they're done. If one does not open, give it a little longer to simmer. Throw out if it continues to not open.

Remove clams from the pot with a slotted spoon and place into a big bowl. Meanwhile turn the heat up a little bit to get a strong simmer going. Simmer the broth an extra 4 minutes or so, until it's reduced enough to your liking.&nbsp; Pour the reduced broth over the clams.&nbsp;

Top with fresh herbs and vinegar, which will give it the acidity you miss from wine or citrus. DO NOT ADD SALT - the clams should be salty enough as is. You can always add more later. Serve immediately. Bread is a really great idea here (unless doing a paleo or whole30 option) to sop up all that butter broth!

This method shows you how to make clams in a wine-free herbed butter broth that's so delicious and full of flavor. I'll take you through:
1. How to choose your clams
2. How to keep them alive till you cook them
3. How to wash them
4. How to know when they're done

They're so simple and only take 7 minutes till they're finished, so conquer any fear you have of cooking clams and make them along with me!

Full recipe: https://thedizzycook.com/steamed-littleneck-clams-in-herbed-butter-broth-recipe/

How to Make Clams Without Wine

Every step I take to get littleneck clams clean inside and out.

How to Clean Clams

salt (by weight. If measuring, use about 2 tbsp)

cold water (by weight. If measuring, use

Bring the clams back from the store sitting on ice, if possible. If you&#39;re not cooking them right away, store them in the refrigerator sitting on ice, in an open container, so they don&#39;t suffocate, for no more than one day.

Rinse the outsides of the clams to get rid of any excess sand.

Under cold running water, use a brush or stiff paper towel to lightly scrub the outsides of the shells.

In a bowl, whisk to dissolve the salt into the cold water.

Add the cleaned clams to the bowl, making sure they are submerged.

Let sit for 2-3 hours, until you can see that a significant amount of grit has been purged. I leave the clams in a cool place, at room temperature of about 70 to 72 degrees, but you can also store them in the fridge.

Give the clams a final rinse before cooking, then cook as desired. I steam them using a steamer basket for just a few minutes, until they open. When they are fully open, they are done. Enjoy!

These beautiful clams are strongly flavored with the same kind of garlicky emerald-green butter that’s used on escargots, also known as snail butter. It’s just three ingredients — butter, garlic and parsley — so how you handle them matters: For an intense green color, use a food processor to chop the parsley as finely as possible. This is meant to be a small first course, just four or five clams per person, but feel free to increase the quantities for larger servings or to serve as a main course.

Steamed Clams With Garlic-Parsley Butter and Leeks

unsalted butter (1 stick), softened

parsley, leaves and tender stems

garlic cloves, grated or minced

Kosher salt and black pepper

leeks

clams,

dry white wine

lime

lime juice

Lime wedges,

Make the garlic butter: Combine butter, parsley and garlic in a food processor. Whiz until bright green and well incorporated, about 1 minute. Season lightly with salt and pepper. (You may make the garlic butter in advance and refrigerate it for up to 2 days or freeze for up to 2 weeks, but it tastes best freshly made.)

Set a wide, deep skillet or Dutch oven over medium-high heat, add olive oil and swirl to coat. Add leeks, stir to coat, and cook for 30 seconds, then add clams and wine.

Turn heat to high, cover and cook for 5 to 8 minutes, until all clams have opened. With a slotted spoon or tongs, transfer clams to individual bowls.

In the same skillet, over medium heat, add lime zest, lime juice and butter, and let simmer briefly, about 30 seconds, until warmed through. Pour sauce over clams, garnish with lime wedges and serve.

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Top 3 littleneck clams recipes from across the web

The most viewed littleneck clams recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Steamed Clams in (Wine Free) Herbed...

How to Clean Clams

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The most viewed littleneck clams recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine