In New England, this as common and easy as spaghetti and meatballs. Also referred to as steamers, this recipe can easily liven up any dinner or appetizer. We hope you enjoy these clam recipes as much as we do. And always pair with a cold Narragansett beer.
1/4 cup olive oil
1/2 cup Narragansett lager beer
1 head garlic, minced
1/2 tbsp. crushed red pepper
1/4 cup minced fresh parsley
30-50 little necks (smallest possible)
1 loaf hard crust bread (cut into pieces)
Wash little neck thoroughly in cold water; drain and place in 10 quart stock pot. In a medium bowl, mix olive oil, Gansett, garlic, pepper and parsley; mix well. Pour mixture over little necks and steam until little necks open. Serve with plenty of bread.