At the Jersey shore, you'll encounter a fascinating array of clam species, each with its own culinary charm. Littleneck clams, known for their sweet, briny flavor, are perfect for steaming or adding to pasta dishes, while cherrystone clams, slightly larger, are ideal for grilling, and stuffing. The hearty quahog, or chowder clam, is a staple in clam chowder recipes, delivering a rich, savory taste. Additionally, the surf clam, often used in sushi and various seafood dishes, provides a unique texture that clams lovers adore. Beyond their culinary versatility, clams are a powerhouse of nutrition, packed with lean protein, omega-3 fatty acids, and essential minerals like iron and zinc. Incorporating these delectable shellfish into your diet can support heart health and boost your immune system. At Health Craft, we are passionate about fostering a health-conscious community, and we invite you to share your favorite clam recipes or memorable experiences. Join us in celebrating the flavors of the New Jersey shore while nurturing long-term relationships built on a shared love for quality ingredients and wellness.
LeAnn and Chef Charles Knight
Little Neck Clams are hard-shelled clams with a diameter of 2 inches or less. A pound equals 7 to 10 clams or one serving. Pared with linguine in a sauce of white wine, butter, and fresh herbs, with a touch of red pepper seeds, Little Necks are considered a New Jersey delicacy.
- Littleneck Clams: 1½ to 2”: Most tender for grilling, steaming, eating raw, perfect with linguine.
- Top Neck Clams: 2 to 3”. Slightly chewy for stuffing and broiling
- Cherrystone Clams: 3 to 4”. Chewy for chowders and stews, steamed, grilled, and stuffed.
- Chowder Clams: 4” + for stews and chowders.
PREPARATION: 30 minutes - makes 4 servings
EQUIPMENT: 6 or 8-quart stockpot, large sauté skillet,
INGREDIENTS:
- 1 pound linguine
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 7 cloves garlic, minced.
- ½ teaspoon red pepper flakes
- 2 teaspoons fresh thyme leaves
- 2 teaspoons fresh oregano leaves
- ½ teaspoon fresh mint chopped
- ½ cup of white wine Pinot Grigio or Sauvignon Blanc
- 1 cup clam juice
- 4 pounds Little Neck Clams about 30 clams
- 2 lemons sliced.
- 2 tablespoons Italian fresh parsley, chopped.
PREPARATION
In the stockpot, cook the linguine al dente. Drain and place the pasta back in the stockpot to keep it warm. Toss with a tablespoon of olive oil and butter.
While the linguine is cooking. In the large sauté skillet over medium heat 275ᵒF, heat the remaining olive oil and butter. Add garlic and red pepper flakes, thyme, and oregano and cook, stirring occasionally.
Add wine, clam juice, and clams, and cook, covered with the vent open, until clams open (about 15 minutes).
To serve. Place the pasta in serving bowls, add an equal number of clams to each bowl, and ladle the sauce of pasta. Top with chopped parsley.
Adapted from a recipe in The Jersey Shore Cookbook by Deborah Smith page 143.