Home/Littleneck Clams (Steamed)/Recipes
Back to Home

Healthy Recipes using Littleneck Clams (Steamed)

Garlic and Herb Steamed Littleneck Clams

These littleneck clams are steamed with a fragrant blend of garlic and fresh herbs, creating a light yet flavorful dish perfect for any seafood lover.

Ingredients
  • 2 pounds littleneck clams, cleaned
  • 4 cloves garlic, minced
  • 1/4 cup fresh parsley, chopped
  • 1/4 cup white wine
  • 1 tablespoon olive oil
  • Salt and pepper to taste
Instructions
  1. In a large pot, heat olive oil over medium heat and sauté garlic until fragrant.
  2. Add the clams and white wine, then cover the pot and steam for 5-7 minutes until clams open.
  3. Stir in fresh parsley, season with salt and pepper, and serve immediately.

Spicy Littleneck Clam and Tomato Stew

This hearty stew combines steamed littleneck clams with juicy tomatoes and a hint of spice, making it a comforting yet healthy meal.

Ingredients
  • 2 pounds littleneck clams, cleaned
  • 1 can (14 oz) diced tomatoes
  • 1 onion, diced
  • 2 cloves garlic, minced
  • 1 teaspoon red pepper flakes
  • 2 cups vegetable broth
  • Salt and pepper to taste
Instructions
  1. In a large pot, sauté onion and garlic until translucent.
  2. Add diced tomatoes, vegetable broth, and red pepper flakes; bring to a simmer.
  3. Stir in clams and cook until they open, about 5-7 minutes. Season with salt and pepper before serving.

Littleneck Clams with Lemon and Dill Quinoa

A refreshing and nutritious dish featuring steamed littleneck clams served over a bed of lemon-dill quinoa, perfect for a light lunch or dinner.

Ingredients
  • 2 pounds littleneck clams, cleaned
  • 1 cup quinoa, rinsed
  • 2 cups vegetable broth
  • Juice of 1 lemon
  • 1 tablespoon fresh dill, chopped
  • Salt to taste
Instructions
  1. Cook quinoa in vegetable broth according to package instructions; stir in lemon juice and dill once cooked.
  2. Steam clams in a separate pot until they open, about 5-7 minutes.
  3. Serve clams over the lemon-dill quinoa.

Mediterranean Littleneck Clam Salad

This vibrant salad features steamed littleneck clams tossed with fresh vegetables and a zesty vinaigrette, making it a perfect light meal.

Ingredients
  • 2 pounds littleneck clams, cleaned
  • 1 cucumber, diced
  • 1 bell pepper, diced
  • 1/4 red onion, thinly sliced
  • 2 tablespoons olive oil
  • Juice of 1 lemon
  • Salt and pepper to taste
Instructions
  1. Steam clams until they open, about 5-7 minutes.
  2. In a bowl, combine cucumber, bell pepper, red onion, olive oil, and lemon juice; season with salt and pepper.
  3. Toss in the steamed clams and serve chilled.

Coconut Curry Littleneck Clams

This exotic dish features littleneck clams steamed in a rich coconut curry sauce, providing a delightful twist on traditional seafood recipes.

Ingredients
  • 2 pounds littleneck clams, cleaned
  • 1 can (13.5 oz) coconut milk
  • 2 tablespoons red curry paste
  • 1 tablespoon ginger, grated
  • 1 tablespoon lime juice
  • Fresh cilantro for garnish
Instructions
  1. In a pot, combine coconut milk, red curry paste, ginger, and lime juice; bring to a simmer.
  2. Add clams and cover, steaming until clams open, about 5-7 minutes.
  3. Garnish with fresh cilantro and serve with rice.

Littleneck Clams with Spinach and Feta

A delightful combination of steamed littleneck clams, fresh spinach, and crumbled feta cheese, creating a nutrient-packed dish full of flavor.

Ingredients
  • 2 pounds littleneck clams, cleaned
  • 4 cups fresh spinach
  • 1/2 cup feta cheese, crumbled
  • 2 cloves garlic, minced
  • 1 tablespoon olive oil
  • Salt and pepper to taste
Instructions
  1. In a pot, heat olive oil and sauté garlic until fragrant.
  2. Add spinach and cook until wilted; then add clams and cover to steam until they open, about 5-7 minutes.
  3. Sprinkle with feta cheese, season with salt and pepper, and serve.

Littleneck Clams with Cauliflower Rice

A low-carb alternative featuring steamed littleneck clams served over a bed of cauliflower rice, seasoned with herbs for a healthy twist.

Ingredients
  • 2 pounds littleneck clams, cleaned
  • 1 head cauliflower, grated into rice
  • 2 tablespoons olive oil
  • 1 tablespoon fresh thyme, chopped
  • Salt and pepper to taste
Instructions
  1. In a skillet, heat olive oil and sauté cauliflower rice until tender, about 5 minutes; stir in thyme and season with salt and pepper.
  2. Steam clams in a separate pot until they open, about 5-7 minutes.
  3. Serve clams over the cauliflower rice.

Littleneck Clams with Avocado and Lime

A refreshing dish featuring steamed littleneck clams paired with creamy avocado and a zesty lime dressing, perfect for a light appetizer.

Ingredients
  • 2 pounds littleneck clams, cleaned
  • 1 ripe avocado, diced
  • Juice of 2 limes
  • 1/4 cup cilantro, chopped
  • Salt and pepper to taste
Instructions
  1. Steam clams until they open, about 5-7 minutes.
  2. In a bowl, combine avocado, lime juice, cilantro, salt, and pepper.
  3. Serve the clams topped with the avocado mixture.

Littleneck Clams with Ginger and Scallions

This Asian-inspired dish features steamed littleneck clams with ginger and scallions, delivering a burst of flavor in every bite.

Ingredients
  • 2 pounds littleneck clams, cleaned
  • 2 tablespoons ginger, grated
  • 4 scallions, chopped
  • 1 tablespoon soy sauce
  • 1 tablespoon sesame oil
  • Salt and pepper to taste
Instructions
  1. In a pot, combine ginger, scallions, soy sauce, and sesame oil; add clams and cover to steam until they open, about 5-7 minutes.
  2. Season with salt and pepper, and serve hot.

Littleneck Clams with Roasted Red Pepper Sauce

A flavorful dish featuring steamed littleneck clams drizzled with a creamy roasted red pepper sauce, perfect for a gourmet touch.

Ingredients
  • 2 pounds littleneck clams, cleaned
  • 1 jar (12 oz) roasted red peppers, drained
  • 1/4 cup Greek yogurt
  • 2 cloves garlic, minced
  • Salt and pepper to taste
Instructions
  1. Steam clams until they open, about 5-7 minutes.
  2. In a blender, combine roasted red peppers, Greek yogurt, garlic, salt, and pepper; blend until smooth.
  3. Serve clams drizzled with the roasted red pepper sauce.