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Little Necks…. What a weird name for something you eat.

The Guys are off to Block Island, a smaller island off the coast (about 13 miles) to surf. We flew over it a few weeks back and it is only about 10 square miles so it is really small but very beautiful. I have to say we are very lucky to live in such a nice area (Now, remember that because come winter I won’t be as thankful when is it freezing and the dogs refuse to go out in the snow)
So I thought something from the ocean would be appropriate and great to serve guests who have never eaten my food. I served it along with the Fennel & tomato salad and other tasty morsels.
Little Necks are Clams, just small ones. I really wonder sometimes why we as humans choose the names for food that we do….little necks? They don’t have necks really and why would someone eat a NECK? why not Little Clams or Mini Clams or Mini Mollusks?? Well either way they are easy to make and are loved by pretty much everyone so here is a version that wowed the crowd. I ended up running around trying to get everything together and forgot to get a few photos so there are not a ton like I usually have.

WHAT YOU NEED:
3 Dozen little neck clams (cleaned very well)
1 Cup homemade bread crumbs
1 Cup fresh chopped basil (I had purple and regular in the garden but you can use one or the other)
1 tablespoon minced garlic
1/4 Cup minced shallots
1 Cup dry white wine
3 Tablespoons melter butter

WHAT YOU DO:
~Clean the Clams!! I am very particular about cleaning them, they can have sand or grit and that to me is really awful if you are serving it to a guest.
First rinse them really well in a colander.
Place them in a large bowl and cover with cold water & let them sit for 30 min. No longer then 30 they will die in tap water. It is to just let them filter any grit out.
Remove them with your hands, don’t pour them out, you will just pour the dirt right back over them.
Using a scrub brush, scrub each one really well to remove any dirt or grit from the ridges on the outside. Cooking will loosen it and you can still get a little.
Its not hard it just seems like a lot but really soak them and scrub them….
~Toast the bread crumbs so they are really crunchy
~Mince shallots and Garlic and saute until translucent
~add in 1 cup wine and bring up to high heat
~add in the Clams and cover
~As they open remove them and lace in a big bowl. They need to come out as soon as they open so they don’t get rubbery.
~Pour broth over them
~Combine the basil, breadcrumbs and melted butter and mix together
~Sprinkle the breadcrumb mixture over the clams and serve immediately

 

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6 Comments (+add yours?)

  1. John Forest
    Sep 10, 2012 @ 15:13:39

    yup…the surf has been great all weekend! I’m exhausted…but anyway…I never liked the word “Littlenecks”…here in Jamestown we call em Quahogs 😉

    Reply

  2. richardmcgary
    Sep 10, 2012 @ 15:55:59

    We love clams, Little necks, manilas, quahogs, etc. They have such a wonderful flavor and I love your preparation. I bet they were delicious!

    Reply

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