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    Recipes — shell clam

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    Littleneck Clams with Lemon Thyme and Parmesan

    Local clams are highlighted by cooking them in a little bit of water just long enough for them to open, then dressed delicately with a bit of lemon and white wine and a sprinkle of thyme and Parmesan just before broiling.

    Prep Time

        •    Prep time: 20 minutes
        •    Cook time: 10 minutes
        •    Yield: Serves 24


        •    kosher salt
        •    1/2 cup water
        •    1/4 cup heavy cream
        •    freshly ground pepper
        •    2 tbsps dry white wine
        •    2 tbsps fresh lemon juice
        •    2 tsps chopped thyme leaves
        •    1 tsp finely grated lemon zest
        •    24 littleneck clams filtered and scrubbed
        •    2 tbsps freshly grated parmigiano-reggiano cheese


    1. In a large pot, bring the water to a boil. Add the clams, cover and steam over high heat until they open, 5 to 7 minutes. Transfer the clams to a platter to cool.
    2. Preheat the broiler and position a rack 6 inches from the heat. Spread 1/4 inch of kosher salt in an even layer on a small rimmed baking sheet. Remove and discard the top shells of the clams. Carefully loosen the clams in the bottom shells and set them on the salt.
    3. In a small bowl, whisk the cream with the wine and lemon juice and season with salt and pepper. Top each clam with 1 teaspoon of the cream mixture and sprinkle with the cheese and thyme. Broil for about 3 minutes, until the cheese is melted. Garnish with the lemon zest and serve.

    This great family recipe is thanks to RHUBARBARIANS Recipes at https://www.rhubarbarians.com/littleneck-clams-lemon-thyme-parmesan/

    Clams with Tomatoes, Basil and Blue Cheese

    This easy recipe for Clams with Tomatoes, Basil + Blue Cheese makes a wonderful appetizer, but can double as an entree served with crusty bread and a salad.

    Prep Time

        •    Prep time: 5 minutes
        •    Cook time: 15 minutes
        •    Yield: Serves 4-6


        •    salt to taste
        •    1 tbsp olive oil
        •    1/2 cup dry white wine
        •    crusty bread for dipping
        •    3 cloves garlic, thinly sliced
        •    1 cup fresh basil leaves, torn
        •    freshly cracked black pepper, to taste
        •    1 28 ounce can whole peeled tomatoes
        •    3 tbsps unsalted butter, cold, cut into pieces
        •    6 ounces creamy blue cheese, such as gorgonzola dolce
        •    50 littleneck clams, soaked and scrubbed clean of any sand


    1. Heat the olive oil in a large pot over medium-high heat. Saute the garlic for about one minute, then add the white wine and cook until reduced by half, about one or two minutes. Add the tomatoes and use a wooden spoon to break them up into large pieces, then simmer, uncovered, for about five minutes.

    2. Add the clams and toss to coat, then turn the heat to high, cover and cook for about 5 minutes. Remove the lid and use a pair of tongs to remove any clams that have opened up into a serving bowl. Continue placing open clams in the bowl until they’ve all opened up. If there are any clams that won’t open, cover and wait a few minutes, and if they’re still being stubborn, discard them.

    3. Stir the butter into the sauce one piece at a time, then crumble in the blue cheese and stir. Some of the cheese will melt into the sauce, but be sure there are plenty of chunks that still remain. Stir in half of the basil, then pour over the clams. Top with the remaining fresh basil and serve immediately with crusty bread for dipping.

    This great family recipe is thanks to Coley Cooks Recipes at https://coleycooks.com/clams-with-tomatoes-basil-blue-cheese/

    Beer Steamed Clams with Chorizo and Shaved Fennel

    A delicious, unique steamed clams recipe! Beer steamed clams combined with crispy chorizo and topped with a light shaved fennel herb salad.

    Prep Time

        •    Prep time: 20 minutes
        •    Cook time: 10 minutes
        •    Yield: Serves 4


    For Negra Modelo Steamed Clams with Chorizo:

        •    kosher salt
        •    6 cloves garlic, sliced
        •    1 bottle Negra Modelo
        •    1 lemon for juice and zest
        •    4 tbsps extra virgin olive oil
        •    1 red onion, thinly julienned
        •    2 cups low-sodium chicken stock
        •    1 (15 ounce can) chickpeas, drained and rinsed
        •    8 oz spicy pork chorizo sausage, casings removed
        •    4 lbs clams (Manila or Littleneck), cleaned and rinsed

    For Shaved Fennel-Herb Salad:

        •    lemon wedges
        •    grilled bread (optional)
        •    fennel fronds, for garnishing
        •    1/4 cup fresh cilantro leaves
        •    1/4 cup chives, finely minced
        •    1 to 2 tsps extra virgin olive oil
        •    1/4 cup fresh mint leaves, torn
        •    1 large head of fennel, cored removed and very thinly sliced


    1. Wash the clams well with in a large bowl of ice water (with some salt), shaking them vigorously to remove any excess sand.

    2. In a large pot, heat the oil over medium-high heat. Add the julienned red onions, and saute for 3 to 4 minutes, stirring continously, until slightly softened. Add the garlic and saute for an addition 1 to 2 minutes until fragrant.

    3. Add the spicy chorizo (casings removed) in chunks, and saute over high heat until caramelized and just cooked through. Add the cleaned (and drained) clams and canned chickpeas, then add the Negra Modelo. Cover the pot, increase heat to high, and allow the clams to cook until they just begin to open. You may want to stir the pot once or twice to ensure the clams cook evenly.

    4. Add the chicken stock to the pot, and allow mixture to simmer for a few minutes. Remove the cover, add half of the lemon zest to the pot and the juice of one lemon. Stir and then season the broth to taste with salt.

    5. Meanwhile, in a small bowl, combine the thinly shaved fennel with the cilantro leaves, fresh mint, chives, and fennel fronds with the remaining lemon zest. Drizzle with olive oil and squeeze a bit of lemon juice on top.
      Toss until the greens are evenly and lightly dressed.

    6. Divide the clams and broth evenly between 6 bowls. Top each bowl with a handful of the shaved fennel-herb salad. Serve immediately (with grilled bread or crusty bread, if using), and a few additional torn mint leaves.

    This great family recipe is thanks to A Beautiful Plate Recipes at http://www.abeautifulplate.com/negra-modelo-steamed-clams-and-chorizo-with-shaved-fennel-herb-salad/

    How to Make the Best Steamed Clams

    Small, sweet clams are cooked in a garlicky white wine and cream sauce to create the best sauce for sourdough bread dipping.

    Prep Time

        •    Prep and cook time: 30 minutes
        •    Yield: Serves 4


        •    juice of 1/2 lemon
        •    1/4 cup minced garlic
        •    1 1/2 cups white wine
        •    3 tbsps butter divided
        •    chopped parsley for garnish
        •    1/4 cup chopped green onion
        •    1/2 cup cream or half and half
        •    2 pounds small clams or cockles
        •    2 chicken bouillon cubes with 1 1/2 cups water or 1 1/2 cups chicken broth

    In a large sauté pan over medium heat, melt 2 tablespoons of butter. Add the garlic and green onion and cook for 3-5 minutes or until softened, stirring occasionally. Add the cockles and cook for another 5 minutes. Add the white wine and bouillon cubes with water or the chicken broth. Bring to a boil then reduce to a rolling simmer and cook until the clams open up, stirring occasionally. Remove from the heat and stir in the lemon juice. Add the remaining tablespoon of butter and the cream and stir. Garnish with parsley and serve immediately. Serve with sourdough bread.

    This great family recipe is thanks to Foodie Crush Recipes at https://www.foodiecrush.com/how-to-make-steamed-clams/

    Buttery Garlic Steamed Clams

    Just 15 minutes is all you need for these steamed clams in a velvety, buttery garlic wine sauce!

    Prep Time

        •    Prep time: 3 minutes
        •    Cook time: 12 minutes
        •    Yield: Serves 4


        •    1 tbsp lemon juice
        •    1/3 cup chopped fresh Italian parsley
        •    5 tbsps Finlandia unsalted butter, divided
        •    Wedges from 1 lemon for garnish, if desired
        •    3 dozen little neck clams, rinsed and scrubbed


    1. In a large skillet (that has a lid), melt 2-1/2 tablespoons of the butter over medium heat. Add garlic and cook, stirring constantly, until fragrant (about 30 seconds).
    2. Add wine and lemon juice. Bring to a boil.
    3. Add clams and remaining butter. Cover and steam until clams have opened (about 7-8 minutes). Occasionally shake skillet while steaming.
    4. Discard any clams that do not open. Sprinkle evenly with parsley and garnish with lemon wedges, if desired. Serve with a french baguette or over a bed of cooked pasta.

    This great family recipe is thanks to The Blond Cook Recipes at https://theblondcook.com/buttery-garlic-steamed-clams/