A favorite on the half shell, Little Neck clams are renowned for their tender, yielding texture and delightful flavor. Traveling under a host of different monikers, dependent on their size, the Little Neck clam is, as you may have guessed, the smallest of the hard shell clam family. The larger these mollusks get, the tougher and chewier their texture becomes, making Little Necks the most coveted variety available.
While larger clams are great for stews and chowders, Little Neck clams are reserved for light quick-cooking applications like steaming, grilling, or even eating raw, so that their succulent flesh and subtle flavor can be fully enjoyed.
Quick to prepare and truly delicious, there are so many wonderful ways to make and serve clams. Whether it’s steamed in white wine, butter, and garlic, or swirled into a white or red clam sauce over linguini, there is a slew of delicious preparations, and finding your favorite is all part of the fun! Available frozen or fresh year-round, these tender, plump clams are sure to quickly become a go-to for you and your family.
If new to preparing clams, estimating how many you might need can be a little tricky. Whether you’re serving just one or one hundred, a great rule of thumb is to estimate roughly one pound of clams per person. One pound of Little Neck clams usually equates to roughly eight to ten clams.
Surprisingly nutrient-dense, wonderfully delicious, and quick to prepare, you can easily have a batch of Little Necks on your table in under 20 minutes, for a fast and tasty meal you’ll find yourself making again and again!
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