Northern Neck Clams

 

 

Serves 4-5

 

Ingredients

 

25 small clams in shell, scrubbed

2 tbsp extra virgin olive oil

6 cloves garlic, minced

1 cup white wine

2 tbsp butter

1/2 cup chopped fresh parsley

½ cup julienne Smithfield ham

 

 

 

 

 

Preparation

 

Step 1

 

In a large pot, heat oil over medium heat.

 

Step 2

 

Add garlic; sauté for 1 minute, or until tender.

 

Step 3

 

Pour in the white wine.  Boil until wine has reduced to half its original volume.

 

Step 4

 

Add clams, cover, and steam till clams start to open.

 

Step 5

 

Add butter, cover, and cook till most or all of the clams open.  Discard any that do not open.

 

Step 6

 

Transfer clams and juice to 2 large bowls.  Sprinkle with parsley.

 

 

 

From the Westin Providence, in Providence, RI. Chef Joe Elliott is a native of the Northern Neck region of Virginia’s Western Shore.