Littleneck Clams

You’ll find these clams to be milder than most, with strong salt, but lacking the bitterness of a lot of littlenecks. We like that a lot. They have strong brine and firm texture and are a unique very flavorful clam. Who doesn’t want that! Steam em' up, grill em' or just eat em' right off the half-shell. You can't go wrong with these guys! 

Don't forget your clam knife!

I N C L U D E D

• Littleneck Clams
• Cocktail Sauce
• Mignonette
  
• Crystal Hot Sauce

H O W   W E   L I K E   T O   D O   I T

Because these clams are delicious on their own, best is to "steam" them over the stove. Put 1/4 cup of water, (or enough water to coat the bottom of the pan) in a medium to large sauté pan, place clams in the water and heat on medium until all clams open. Serve with a cocktail fork and drawn butter

For a simple summer (or anytime) treat, put your clams on a grill on medium heat and grill until the shells have just opened. Serve with a cocktail fork and drawn butter

Even though we don't think these clams need anything more than a little drawn butter, cooking them on your stovetop in melted butter, garlic and a little white wine makes for a great addition to your classic clam dish. Be sure to serve with hard crusted bread to soak up the leftover garlicky butter goodness at the bottom of the plate!

S T O R A G E   +  C A R E

• Refrigerate immediately; use in up to 5 days

I N G R E D I E N T S

• Cocktail Sauce: Ketchup, Lemon, Worcestershire sauce, Sriracha, Horseradish, Black Pepper
• Mignonette: Red Wine Vinegar, Black Pepper, Pink Pepper, Kosher Salt, Red Onion
• Crystal Hot Sauce: Aged Red Cayenne Peppers, Distilled Vinegar, Salt.