Name: Littleneck Clams in White Wine
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 10
Ingredients: 3 lbs. littleneck clams; 1 Tbsp. olive oil; 1 medium yellow onion diced; 1 fennel bulb diced; 3 garlic cloves minced; 1 Tbsp. tomato paste; ½ cup dry white wine; 3 Tbsp. unsalted butter; 3 Tbsp. fresh lemon juice; &frac14; cup Italian flat leaf parsley finely chopped

This store requires javascript to be enabled for some features to work correctly.

Cured

Fresh

Gear

Gift Cards

Recipes

Our Story

Kitchen Items Needed

All products featured on Swine & Sea are all product that I use on a daily basis. However, when you buy something through the retail links below, we earn an affiliate commission.

All Clad Pan

$130 at Amazon

Recipe

3 lbs.
littleneck clams
1 Tbsp.
olive oil
1
medium yellow onion , diced
1
fennel bulb , diced
3
garlic cloves , minced
1 Tbsp.
tomato paste
½ cup
dry white wine
3 Tbsp.
unsalted butter
3 Tbsp.
fresh lemon juice
¼ cup
Italian flat leaf parsley , finely chopped

Step 1

In a large bowl, add the Littleneck Clams and fill with water shaking while it fills. Drain the dirty water. Fill the bowl once again and allow the clams to sit in the water for 1 hour, to allow the remaining dirt to remove from the clams.

Step 2

In a large pan, heat the olive oil over medium-high heat.

Step 3

Add the onion and fennel to the pan and season with Kosher salt and black pepper. Cook until softened, for about 5 minutes. Add the garlic and cook until fragrant, about 1 minute.

Step 4

Add the tomato paste, cook until it begins to dark, about 1 minutes. Add the white wine and bring to boil. Reduce heat to a simmer. Add the butter and stir into the sauce.

Step 5

Add the Littleneck Clams to the pan and ½ cup of water to the pan. Cook the clams, stiring every once in a while, approximately 10 - 12 minutes. Discard any unopened clams.