Steamed Littleneck Clams

1 servings 30 minutes


  • 1 lb. Littleneck Clams
  • 2 Tbsp. garlic cloves, sliced
  • 2 Tbsp. shallots, sliced
  • ¼ cup of Santa Monica Seafood Ultimate Stock
  • 8 ¼ cups of water
  • 2 cups of ice
  • ½ loaf of ciabatta bread, sliced
  • 1 cup of dry white wine
  • 3 Tbsp. extra virgin olive oil
  • 1 tsp parsley, chopped
  • salt and pepper, to taste


  1. In a large bowl add 8 cups of water, ice, and 2 tablespoons of salt.
  2. Stir and then add Clams in for about 10 minutes to purge any impurities.
  3. In a small pot on medium heat add 2 tablespoons of olive oil. Add sliced garlic and shallots then season with a pinch of salt and black pepper.  Stir until garlic and shallots lightly sweat and then add Clams. Stir for about 1 minute.
  4. Add wine and lightly season again with a pinch of salt and pepper.
  5. Add stock and ¼ cup of water to the pot. Cover and bring to a boil for 5 minutes.
  6. Inspect Clams making sure to discard any unopened ones.
  7. Plate Clams in a bowl and garnish with freshly chopped parsley, a slice of grilled ciabatta bread and finish with a drizzle of olive oil.  (Try adding chorizo or finishing it with chili oil rather than olive oil for a more flavorful dish!)