Seafood Recipes/ Under 30 Minute Meals

Little Neck Clams in Wine and Garlic Broth

Little Neck Clams in Wine and Garlic Broth, by

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Little Neck Clams in Wine and Garlic Broth are easily steamed in minutes to create this amazing dish.  If you love seafood dishes then you’ll love this recipe for little neck clams steamed in white wine and garlic broth. Tender little neck clams cooked in a delicious broth can be served alone or with your favorite linguine or spaghetti makes a fabulous dish!

We enjoy making little neck clams in wine and garlic broth often, especially during the warm months and every year on Christmas Eve when we make our seven different seafood dishes, known as the Feast of Seven Fishes.

Our recipe for Seafood Salad is most popular and always served first as the seafood appetizer, followed by spaghetti with clams as the second course.




Little Neck Clams made in wine and garlic broth is literally SO easy to make.  

It only takes 10 minutes to cook and only 6 ingredients are needed for this recipe, littleneck clams, olive oil, garlic, white wine, crushed red pepper, and fresh parsley.

The broth from this recipe is SO flavorful, you may even want to place a spoon next to each plate and some bread to soak up that amazing broth!


Little Neck Clams in Wine and Garlic Broth over spaghetti


In our house, this dish is called “Spaghetti Alle Vongole,” dating back to when my mother hosted our family’s Christmas Eve celebration. Now the tradition continues at my house.

Littleneck clams are not expensive to buy these days. They cost around $3.00 to $4.00 per dozen.

I found these clams at Whole Foods. They need to stay on the ice and in an open bag to allow them to breathe; until you are ready to cook them.




Little Neck Clams in Wine and Garlic Broth  by

It’s cheaper to make this dish for littleneck clams with garlic and wine broth at home rather than ordering at the restaurant.

Spaghetti with clams in a restaurant normally costs anywhere from $22.00 to $32.00 dollars per dish. (Yikes!)



Little Neck Clams in Wine and Garlic Broth by

Little Neck Clams in wine and garlic broth is a popular staple dish and it’s enjoyed throughout the year.

Like many traditional seafood dishes, clams alone or with served spaghetti was very popular because clams were found to be in abundance along the Italian coast of Italy.  

And therefore, “vongole” (means clams in Italian) became a staple dish in Italy throughout the year, and not just limited to the Christmas holiday.

Once you make this delicious seafood dish, you’ll be amazed at its ease.

The next time you make it, you won’t even have to refer to the recipe. While the clams are simmering in the garlic and wine broth, they will begin to open, releasing their natural juices.




Little Neck Clams in Wine and Garlic Broth are gently steamed in a delicious broth made with garlic, white wine, crushed red pepper, and fresh parsley.

All together, the flavors of wine, garlic, and natural clam juices make this dish so sensational!  Don’t forget the crushed red pepper.  The smallest ingredient will always give any dish a pop!

Also remember, for those who prefer no spaghetti, serve these clams with a green salad on the side and a basket of crusty bread to dip into the broth- the Italian way!

This recipe for Little Neck Clams in Wine and Garlic Broth is truly an all-star seafood dish for dinner. You’ll have to try it!

Buon Appetite!



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Little Neck Clams in Wine and Garlic Broth , by


You may enjoy these seafood dishes too!  




Yield: 4 to 5

Little Neck Clams in Wine and Garlic Broth

Little Neck Clams in Wine and Garlic Broth

Little Neck Clams made with a wine and garlic broth is literally SO easy to make. It only takes 10 minutes to cook and only 6 ingredients are needed for this recipe for a quick meal that makes a big impression!

Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes


  • 1/4 cup olive oil
  • 6 garlic cloves- diced
  • 3 dozen little neck clams
  • 1/4 tsp. crushed red pepper flakes
  • 1/4 tsp. salt
  • 1/3 cup of white wine
  • 1/2 cup freshly chopped Italian parsley
  • Optional: 1 pound linguine pasta
  • salt and pepper to taste


  1. In a large bowl, rinse the clams under cold running water and gently rub them together with your hands to allow any sand to rinse off their shells. Rinse and drain a few times. Leave them in cold water until ready to cook them.
  2. In a large saucepan, heat olive oil over low heat and add the garlic. Saute the garlic for only 1 minute (no need to brown the garlic). Toss in about 1/2 of the chopped parsley, and reserve the other half for later.
  3. Meanwhile, drain the clams into a colander and quickly transfer them directly to the pot with the garlic and olive oil. Add in the crushed red pepper and salt. Cover. Stir the clams after a minute.
  4. Allow the clams to steam and simmer with the garlic for about 2 minutes. Pour in white wine and cover again, continue to steam the clams, stirring occasionally, about 2 to 3 minutes. Their shells will open gradually. Once all clams are fully opened, turn off the heat. No need to overcook them.
  5. Toss in the remaining chopped parsley. If serving alone, transfer clams along with broth to a large serving bowl and serve.
  6. Also, if you are planning to serve clams with spaghetti or linguine, bring a large pot of water to a boil. Add some salt (about 1 tsp.) and toss in the pasta. Cook the pasta to al-dente. Using a ladle spoon, grab some of the salted water (about 1/4 cup) from the pasta, add it to the clams.
  7. Drain pasta, and transfer pasta to the pot with all the clams and broth.
  8. Stir and serve into individual serving bowls. Garnish on top with more clams in shells and sprinkle on top with freshly chopped parsley. Serve immediately.
  9. Serves 4 to 5


Cooks Notes: If you are planning to make these clams for a large crowd, you will need to buy more clams, and may want to add in some clam juice (about 4 ounces bottle) to make more broth, especially for medium-size or large size clams. While cooking, if you encounter any clams not opening, fish them out and discard them.

Are you cooking with us?  If you make this delicious little neck clams in wine and garlic broth dish, let us know and leave a comment and a star rating in our recipe card!  Snap a photo and hashtag it on Instagram @2sistersrecipes and on Pinterest

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Happy Cooking!  ๐Ÿ™‚


Thanks for stopping by!

xo Anna and Liz


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  • Reply
    by Anna and Liz
    June 8, 2019 at 12:02 pm

    Lol thank you for your sweet comment Karen! My husbands favorite as well and I make it often. Have a great weekend! xo

  • Reply
    Karen (Back Road Journal)
    June 8, 2019 at 10:39 am

    Linguine alle Vongole is one of my husband’s favorite Italian dishes. When I suggest making it, he gets a big smile on his face. Your photos make me wish I could stick my fork into that dish and have a bite.

  • Reply
    April 6, 2019 at 2:45 pm

    I made this a few weeks ago and my husband and I loved it so much I’m making it again tonight and probably twice a month from now on lol! Thank you for a great recipe, I wouldn’t change one thing ๐Ÿ™‚

    • Reply
      by Anna and Liz
      April 6, 2019 at 11:27 pm

      Thank you so much Barbara!

  • Reply
    September 3, 2017 at 6:41 pm

    I love Linguine with Clams and this looks so inviting and delicious, Ladies!

    • Reply
      by Anna and Liz
      April 6, 2019 at 11:38 pm

      Thank you Susan! Enjoy!!

  • Reply
    Barbara Schieving
    September 2, 2017 at 7:24 am

    My family would love this great, easy to make meal.

    • Reply
      by Anna and Liz
      April 6, 2019 at 11:37 pm

      Thank you Barbara!

  • Reply
    August 31, 2017 at 10:08 am

    Beautiful! My kids love clams, but I never think of preparing them at home. It is always something we order when vacationing near an ocean. We will have to give this a try at our house. Thanks for sharing!!!

    • Reply
      by Anna and Liz
      August 31, 2017 at 11:34 am

      You’re welcome Cali! We make them all summer long and once you make them for the first time, you’ll always enjoy them at home! Have a great weekend and thanks for taking the time out to leave a comment!

  • Reply
    December 14, 2016 at 8:51 pm

    Thank you! Hope you ll enjoy this recipe! Have a great day!

  • Reply
    Tricia Buice
    December 14, 2016 at 4:11 pm

    This is the kind of recipe I really want to make! I love the wine and garlic pasta combination and the clams look great! Something special for a special time of year!

  • Reply
    December 13, 2016 at 1:19 pm

    It's funny Sandra, I wasn't fond of clams years ago either, especially the large ones- couldn't eat them.
    But I love the little ones, they are so tender – not chewy at all.
    And the flavor of them in this recipe is so amazing – it's difficult to pass up a dish of these little clams. I hope you' ll try them. Have a great day!

  • Reply
    December 13, 2016 at 6:07 am

    I'm not a clam fan, but your presentation is so pretty! I just came in to say hello and to peek at a few recipes which is always so inspiring!

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