Steamed Little Neck Clams


  • Dozen Little Neck Clams
  • Tabasco Sauce
  • 1 lemon
  • olive oil


Run the clams under cool water and scrub clean with a stiff brush, discarding any that are open and won’t close when tapped on a firm surface.

Fill a bowl with cold water, add 2 tbsp of flour and place the clams in there for 30 mins.

In a stockpot place a steamer basket and add water just to the the basket level. Bring to a boil then add the clams, cover and steam until fully opened, about 5 minutes.

Serve immediately with lemon wedges.