I love little necks. They are the sweetest of all clams and these tiny little indulgences, measures 1-2 inches across. Usually there are about 10 -12 in a pound.
To prepare your clams for cooking , soak them for about 20 minutes in cold fresh water. As they breathe in the water it circulates out the sand and salt. They essentially clean themselves. Farm raised clams have probably already been through this process. Discard any cracked or open clams.
There are so many ways to cook clams, they are so adaptive to flavor, heat, wine, tomato, garlic, cheese, lemon, spice, herb.. I could go and on. This one is all about the garlic, cream and pesto, and a little pecorino.
In a large skillet or pot (with a secure lid) melt a pat of butter or a good drizzle of olive oil. Sauté a small white, sweet, sliced onion. Then add four smashed garlic cloves, careful not to over-cook the garlic.
Add clams, wine, two tablespoons of pesto, and cover with a tight fitting lid for about 8-10 minutes on medium heat until the clams open. Discard any clams that do not open.
Once cooked, add a dollop or two of sour cream to the broth. After stirring in the sour cream, add a grated hard cheese (I used pecorino), fresh lime squeeze and fresh basil.
Serve with enough good crusty bread to sop up all the broth and enjoy!
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