"If you like clams, you will love this simple recipe"Serves 2-3 | Prep Time 3 mins | Cook Time 12 mins
Why I Love This Recipe
Living on the Jersey shore for so many years, and having true clam diggers in the family, we have had a long history of eating clams in many various ways. But this is one of our signature "go to" dishes.
Ingredients You'll Need
3 dozen Little neck, or "mid neck" clams
5 big cloves garlic diced small
12 ounce bottle olive oil
First, make sure your little necks are clean. There's NO soaking or any of that nonesense. We just want the outside of the shells clean
place them in a big enough pot that has a TIGHT fitting lid
Dump the entire bottle of olive oil all over the clams
spread the diced garlic across the clams
this is the part that scares people, we are going to very liberally "cover" the clams in both the parsley and the oregano. I've never measured it, but at first glance it looks like too much. It isn't. just make sure that the entire surface has a light covering of both.
turn the heat on high
Instead of trying to "stir" this, what we want to do is put the lid on the pot, and then using pot holders, grab the handles and shake the pot. BUT, we're not just shaking it side to side. We want to shake it "up and down" splashing the oil up and over the top of the clams. Thus the tight fitting lid. We don't want much spilling out.
place back on the heat and let it cook another 3 minutes or so and then once again, using pot holders lift that pot and shake it up and down violently. As the clams begin to open, their juice will marry with the olive oil and the garlic and the oregano and parsley.
Don't leave opened clams in the pot. As they open, remove them to a bowl, and then give the pot another up and down shake.
When all the clams are open and now in their separate bowls, use a ladle to ladle that clam juice/olive oil all over the opened clams.
Pairs Well With
Nothing goes better with this than a nice crusty bread that you can use to sop up that incredible juice/oil infusion