Little Neck Clam Recipes for the Holidays

Little Neck clams are a delightful addition to any holiday menu. Their tender texture and sweet flavor make them perfect for a variety of dishes. Here are three festive recipes that will wow your guests this holiday season.

Little Neck Clam Recipes for the Holidays

Clam Perloo

Clam Perloo is a savory, Southern-style rice dish that’s both comforting and flavorful. It’s a great way to highlight the delicate taste of Little Neck clams.

Ingredients:

• 2 dozen Little Neck clams, cleaned
• 1 cup long-grain rice
• 1 onion, finely chopped
• 2 cloves garlic, minced
• 1 bell pepper, diced
• 1 can (14.5 oz) diced tomatoes
• 2 cups chicken broth
• 1 tsp smoked paprika
• Salt and pepper to taste
• 2 tbsp olive oil
• Fresh parsley, chopped, for garnish

Instructions:

1. In a large pot, heat olive oil over medium heat. Add onion, garlic, and bell pepper, and sauté until soft.
2. Stir in the rice, coating it with the oil and vegetables.
3. Add diced tomatoes, chicken broth, smoked paprika, salt, and pepper. Bring to a boil.
4. Reduce heat, cover, and let simmer for about 15 minutes.
5. Add clams on top of the rice and cover. Cook for another 10 minutes or until clams open.
6. Discard any clams that do not open. Garnish with fresh parsley before serving.

Clam and Grits

This twist on a classic Southern dish combines creamy grits with the briny, sweet taste of Little Neck clams.

Ingredients:

• 2 dozen Little Neck clams, cleaned
• 1 cup stone-ground grits
• 4 cups water
• 1 cup sharp cheddar cheese, shredded
• 4 tbsp butter
• 4 slices bacon, chopped
• 1 onion, diced
• 2 cloves garlic, minced
• 1 cup heavy cream
• Salt and pepper to taste
• Chives, chopped, for garnish

Instructions:

1. Stir in cheese and 2 tablespoons of butter until smooth. Season with salt and pepper. Keep warm.
2. In a large skillet, cook bacon over medium heat until crispy. Remove bacon and set aside.
3. In the same skillet, add onion and garlic to the bacon fat and sauté until soft.
4. Add clams and heavy cream. Cover and cook until clams open, about 5-7 minutes. Discard any clams that do not open.
5. Stir in remaining butter and season with salt and pepper.
6. Serve clams over cheese grits, garnished with bacon and chives.

Clam and Blue Crab Stew

This rich and hearty stew is perfect for a cozy holiday dinner. The combination of clams and blue crab creates a seafood medley that’s sure to impress.

Ingredients:

• 1 dozen Little Neck clams, cleaned
• 1 lb blue crab meat
• 1 onion, diced
• 2 stalks celery, chopped
• 2 carrots, sliced
• 2 cloves garlic, minced
• 1 can (15 oz) crushed tomatoes
• 4 cups seafood broth
• 1 tsp Old Bay seasoning
• 1 bay leaf
• 2 tbsp olive oil
• Salt and pepper to taste
• Fresh thyme, for garnish

Instructions:

1. In a large pot, heat olive oil over medium heat. Add onion, celery, carrots, and garlic, cooking until vegetables are soft.
2. Stir in crushed tomatoes, seafood broth, Old Bay seasoning, and bay leaf. Bring to a simmer.
3. Add blue crab meat and clams. Cover and cook until clams open, about 10 minutes. Discard any clams that do not open.
4. Season with salt and pepper to taste. Remove bay leaf before serving.
5. Garnish with fresh thyme and serve hot.

These Little Neck clam recipes are sure to be a hit at your holiday gathering, providing a taste of the sea to your festive celebrations. Enjoy!

 

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