Food Ingredients Seafood Littleneck Clams In the Style of Escargot 2.0 (1) 2 Reviews Easy-to-find little neck clams stand in for snails in this riff on the French classic. The quick wine-brightened garlic butter melts into the clam liquor to create an irresistible broth; have plenty of bread onhand for non-stop sopping. By Mary-Frances Heck Mary-Frances Heck Mary-Frances Heck is a chef and freelance food editor, formerly a senior food editor at Food & Wine. In addition to her recipes and articles appearing in many well-known publications, she has her own cookbook, “Sweet Potatoes: Roasted, Loaded, Fried and Made into Pie.” Food & Wine's Editorial Guidelines Updated on August 2, 2023 Tested by Food & Wine Test Kitchen Tested by Food & Wine Test Kitchen Recipes published by Food & Wine are rigorously tested by the culinary professionals at the Dotdash Meredith Food Studios in order to empower home cooks to enjoy being in the kitchen and preparing meals they will love. Our expert culinary team tests and retests each recipe using equipment and ingredients found in home kitchens to ensure that every recipe is delicious and works for cooks at home every single time. Meet the Food & Wine Test Kitchen Rate PRINT Share Trending Videos Close this video player Photo: Victor Protasio Active Time: 25 mins Total Time: 55 mins Yield: 4 Ingredients 2 pounds littleneck clams (about 24 clams), scrubbed 4 cups ice cubes 1/4 cup plus 1/4 teaspoon fine sea salt, divided 1/4 cup unsalted butter, softened 2 garlic cloves, finely chopped 1 tablespoon minced shallot 1 tablespoon finely chopped fresh flat-leaf parsley 1 tablespoon dry white wine 1/4 teaspoon black pepper Crusty bread, for serving Directions Place clams in a large bowl; add ice cubes and 1/4 cup salt. Add just enough cold water to cover clams by 1 inch. Let clams purge 30 minutes. Meanwhile, preheat oven to 550°F with oven rack about 6 inches from heat. Mash butter, garlic, shallot, parsley, wine, pepper, and remaining 1/4 teaspoon salt in a small bowl with a fork until mixture is smooth. Set garlic butter aside. Lift clams from bowl, shake dry, and place, hinge sides down, in the wells of 4 (6-well) escargot trays (or place clams on their sides on an aluminum foil–lined rimmed baking sheet). Roast in preheated oven until clams just begin to open, 4 to 5 minutes. Taking care not to jostle trays or baking sheet and spill clam juice, remove clams from oven. Increase oven temperature to broil on high. Spoon about 1/2 teaspoon garlic butter into each clam shell, and return to oven. Broil until clams completely pop open and butter is bubbling, about 6 minutes. (Discard any clams that do not open.) Remove clams from oven, and serve immediately with crusty bread. Make Ahead Garlic butter may be made ahead and chilled up to 3 days or frozen up to 1 month. Suggested Pairing Crisp white Burgundy. Originally appeared: October 2019 Rate It Print