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Northern Neck Clams



Serves 4-5




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








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.

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