More Great Recipes: Appetizer

Incredible Clams

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"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
dried parsley
dried oregano
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.

Serve immediately

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

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