Northern Neck Clams
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
In a large pot, heat oil over medium heat.
Add garlic; sauté for 1 minute, or until tender.
Pour in the white wine. Boil until wine has reduced to half its original volume.
Add clams, cover, and steam till clams start to open.
Add butter, cover, and cook till most or all of the clams open. Discard any that do not open.
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.