Steamed Littleneck Clams

The smallest hard shell clams, littlenecks are also referred to bay cockles or rock cockles.

Frequently asked questions

Should you soak littleneck clams before steaming?

Clams need to be cleaned before they're cooked. To do this, run them under cool water and scrub with a stiff brush, then give them a good rinse. If your clams are extra gritty or you'd like to be especially thorough, it's a good idea to soak them beforehand. Put the clams in a large bowl with a quarter cup of salt and enough ice water to cover them by about an inch; let them soak for half an hour to purge the sand and debris. Once they're done soaking, remove the clams from the water instead of pouring everything into a colander, so that the grit stays in the water rather than re-entering the clams.

How do you cook clams so they are tender?

To avoid rubbery, overcooked clams, gently steam rather than boiling. They're finished cooking as soon as the majority of the clams have opened, about five minutes for the littleneck clams in this recipe.

Notes from the Food & Wine Test Kitchen

It only takes five or so minutes for these clams to steam, but that's plenty of time to put together the garlic butter — simply melt the butter, stir in the minced garlic, and divide it into a couple small bowls. As soon as the littleneck clams are done steaming, serve with the butter and lemon wedges, pouring hot wine over them in the serving bowl so they stay warm.