Little Neck clams.. what to do?
 

Well I spent the weekend down at 'da Cape'... Cape Cod MA. This time of year the water is warm so there are jellyfish EVERYWHERE. I did not want to go in the water for fear of getting stung! Not a good way to end your short vacation! Soooo I saw all these people digging in the sand near the water so I asked them what they were doing and they said digging for Little Neck clams. Looked like fun and something to do so me and BF started digging. They gave us a bag and now at home I have 56 Little Neck clams.

I was told to soak them in salt water overnight and feed them cornmeal. I didn't have cornmeal and it was too late when we got home so I fed them breadcrumbs! Italian style! hahahaha I put them in a container in salt water with a towel over it and bread crumbs in the water and put it in the refridgerator overnight last night. I plan on cooking them tonight.

I checked them this morning and they were all still tightly closed. This is good right?? Sooo do I just boil them? The guy on the beach said that he cooks them on the grill... not sure how to do that. Just wondering is anyone goes clam digging and could they give me ideas on how to handle these things??? Im sooooo excited that I got to dig for my dinner! I just don't know how to MAKE my dinner! hahahaha

Hi there! I'm not a clam digger but did grow up here...as far as little necks go, I remember my Dad eating them raw with hot sauce right out of the shell...:eek:YUCK!!! I think steamed would be great...I love steamers and the littler the better, they are sweeter that way. I think the cornmeal is so they open a bit and and "spit" out some of the the sand and grit...I've also heard oatmeal can do the trick. If you like steamers, then try that, otherwise, you might want to check out some recipes on line...I'm not much of a cook...;) but now you have me craving steamers!!!

I love Diablo! YUM
 

:dribble:
Clams Diablo
Ingredients
• 2 tablespoons olive or vegetable oil
• 1/2 cup chopped onion
• 1 clove garlic, crushed
• 1 3/4 cups (14.5-ounce can) CONTADINA Recipe Ready Diced Tomatoes, undrained
• 1/4 cup dry red wine
• 1/2 teaspoon dried thyme leaves, crushed
• 1/4 teaspoon salt
• 1/4 teaspoon crushed red pepper flakes
• 1 1/2 pounds scrubbed fresh clams
• 2 tablespoons chopped fresh parsley or 2 teaspoons dried parsley parsley flakes, crushed

Directions
1. In medium skillet, heat oil. Add onion and garlic; sauté for 1 minute. Stir in tomatoes and juice, wine, thyme, salt and red pepper flakes. Bring to a boil.

2. Reduce heat to low; simmer, uncovered, for 10 minutes, stirring occasionally. Add clams; cover.

3. Simmer for 5 minutes or until clams open. Discard any clams that do not open. Sprinkle with parsley just before serving.

Make sure you have some hot toasted crusty bread for dippin:dribble:

Is that what steamers are? Little neck clams? I LOVE steamers! I read that they should stay closed while I am soaking them, I guess they do not like breadcrumbs bc they did not open! :( bummer! hhhmmm well I guess with them staying closed we know they are still alive right?

Thanks for the recipe!!! Im going to print that one out! Sounds very yummy!!!!

You definately want them CLOSED. Just steam them in a little water or some white wine and garlic and as soon as they open they are ready to be enjoyed! I love them. Save me some! :)

YUM!!:)

Lisa I have this recipe but didn't know it was called that..yumm..I make this all the time and it is so yummy and if you gals are watching your weight this is awesome...great food and low in calories.

Steaming them is the way to go! Oh and like my DH who likes a little more to eat.lol..I make a little pasta and ladle this over the cooked pasta...yummy.:dribble::dribble::dribble:

I had a taste for them the other night when we went out to dinner and they didn't have them!!!! I am jealous.

I have had them either way, raw with a little lemon or slightly steamed, dipped in butter, yummmm! Enjoy them however you make them.

On the grill is easy:

Just leave on there until they open up
remove carefully to retain the juice

Yum

You could also use them to make clam sauce
or
clam bisque

clam sauce w/ pasta

I think Im just going to steam them. I really hope they are not gritty! The guy who was collecting them said they were pretty clean this time of year! So I hope he is right. I could just steam them and eat them with butter! mmmm I love clams! I think I ate them for the last 3 days in a row while at the Cape. They were fried though LOL (Ooops!)