Little neck clams are rich in Omega-3 fatty acids, economical along the Gulf Coast, and delicious. We’re using a simple preparation today, because these delicate clams don’t require a lot of fuss. Also, the beach is calling!
Ingredients (Serves 2 as an appetizer, 1 as a dinner – recipe doubles easily)
1 teaspoon salted butter
2 orange segments, thinly sliced crosswise
1 garlic clove, minced
1 cup frozen spinach, thawed*
1 teaspoon soy sauce
12 little neck clams
Step 1) Melt butter in skillet over low-medium heat. Add garlic, orange, and spinach. Layer clams on top of spinach.
Step 2) Turn heat to medium-high and cover skillet. Cook, covered, which steams the clams, for 6 minutes or until all (or almost all) of the clam shells have popped wide open. Remove from heat.
Step 3) Discard any unopened clams. Serve immediately in shallow bowls, alone or with French bread for dipping. Note: the broth which forms when the clams open and release their juices is absolutely delicious!
*Yes, we’re really using frozen spinach! Why? First, because it contains a lot of liquid and we actually want that liquid in this dish. Second, because the leaves are already packed down, which is convenient for this recipe.