Little Necks in Garlic and Oil

Little Necks in Garlic and Oil Recipe from Portugal

Region / culture: Portugal | Preparation time: 10 minutes | Cooking time: 10 minutes | Servings: 4

Introduction

Little Necks in Garlic and Oil is a classic seafood dish that is simple to prepare yet bursting with flavor. The combination of fresh littleneck clams, garlic, olive oil, and a touch of wine creates a dish that is perfect for a special occasion or a casual weeknight meal.

History

This recipe has its roots in Italian cuisine, where seafood is often prepared simply to let the natural flavors shine through. Little Necks in Garlic and Oil is a popular dish in coastal regions where fresh seafood is abundant.

Ingredients

24 littleneck clams
0.5 cup of olive oil
0.25 cup of white zinfandel wine
0.25 cup of water
3 tbsp of minced garlic
1 tbsp of parsley
1.5 tbsp of red pepper flakes

How to prepare

In a covered Dutch oven, bring the last 6 ingredients to a boil.
Add clams and cook until the clams open, about 10 minutes.
Serve with rolls and butter.
This dish is excellent for dunking in clam juice.

Variations

Add diced tomatoes or roasted red peppers for a pop of color and flavor.
Substitute white wine for the red wine for a slightly different taste.
Add a splash of lemon juice for a bright, citrusy finish.

Cooking Tips & Tricks

Make sure to thoroughly clean the clams before cooking to remove any sand or grit.

- Be careful not to overcook the clams, as they can become tough and rubbery.

- Serve the dish with plenty of crusty bread to soak up the delicious broth.

Serving Suggestions

Serve Little Necks in Garlic and Oil with a side of crusty bread and a simple green salad for a complete meal.

Cooking Techniques

The key to this recipe is to cook the clams just until they open, as overcooking can result in tough, rubbery clams.

Ingredient Substitutions

If you can't find littleneck clams, you can use other varieties such as Manila clams or cockles.

Make Ahead Tips

You can clean the clams and prepare the garlic and oil mixture ahead of time, but it is best to cook the clams just before serving for the best flavor and texture.

Presentation Ideas

Serve Little Necks in Garlic and Oil in individual bowls with plenty of broth for dipping bread.

Pairing Recommendations

This dish pairs well with a crisp white wine such as Sauvignon Blanc or Pinot Grigio.

Storage and Reheating Instructions

Leftover Little Necks in Garlic and Oil can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stovetop until warmed through.

Nutrition Information

Calories per serving

Each serving of Little Necks in Garlic and Oil contains approximately 250 calories.

Carbohydrates

Each serving of Little Necks in Garlic and Oil contains approximately 5 grams of carbohydrates.

Fats

Each serving of Little Necks in Garlic and Oil contains approximately 20 grams of fat.

Proteins

Each serving of Little Necks in Garlic and Oil contains approximately 10 grams of protein.

Vitamins and minerals

Little Necks are a good source of iron, vitamin B12, and zinc.

Alergens

This recipe contains shellfish (clams) and may not be suitable for those with shellfish allergies.

Summary

Little Necks in Garlic and Oil is a nutritious dish that is rich in protein and essential vitamins and minerals. However, it is also high in fat and calories, so it should be enjoyed in moderation.

Summary

Little Necks in Garlic and Oil is a delicious and satisfying seafood dish that is perfect for any occasion. With just a few simple ingredients, you can create a flavorful and impressive meal that will have your guests coming back for more.

How did I get this recipe?

The memory of finding this recipe for the first time is still fresh in my mind. It was a warm summer day, and I had just finished helping my neighbor Mrs. Jenkins with her garden. As a thank you, she invited me into her home for a glass of lemonade. As we sat at her kitchen table, she began to tell me about a dish that her grandmother used to make - Little Necks in Garlic and Oil.

Mrs. Jenkins described the dish with such passion and nostalgia that I was immediately intrigued. She explained how the fresh clams were cooked in a simple yet flavorful sauce made with garlic, olive oil, and parsley. The dish was served over a bed of pasta, soaking up all the delicious flavors. I could practically taste it as she spoke.

Mrs. Jenkins must have noticed my interest because she offered to share the recipe with me. I was thrilled at the opportunity to learn such a traditional and beloved dish. She pulled out a worn and stained recipe card from her recipe box and handed it to me with a smile.

As I read through the ingredients and instructions, I could feel the excitement building inside me. I knew that this dish would become a staple in my own kitchen, just as it had been in Mrs. Jenkins' family for generations. I thanked her profusely for sharing the recipe with me and promised to make it for my family that evening.

I rushed home, eager to get started on my culinary adventure. I gathered all the ingredients - fresh clams, garlic, olive oil, parsley, and pasta - and set to work in the kitchen. The aroma of garlic and olive oil filled the air as I sautéed the cloves in a skillet, the clams simmering in their own juices nearby.

As the dish came together, I couldn't help but think of Mrs. Jenkins and her grandmother. I felt a connection to them through this recipe, a shared love of good food and family traditions. When the Little Necks in Garlic and Oil were finally plated and served, my family's eyes lit up with anticipation.

With the first bite, I knew that this dish would become a classic in our household. The flavors were simple yet bold, the clams tender and juicy. The pasta soaked up the garlic-infused oil, creating a deliciously rich and satisfying meal. My family raved about the dish, asking for seconds and thirds.

From that day on, Little Necks in Garlic and Oil became a regular feature on our dinner table. I made it for special occasions and weeknight dinners alike, always thinking of Mrs. Jenkins and her grandmother as I cooked. The recipe became a part of our family's culinary heritage, passed down through the generations.

As I grew older, I continued to make Little Necks in Garlic and Oil for my own grandchildren, sharing the story of how I first learned the recipe from Mrs. Jenkins. I taught them the importance of family traditions and the joy of cooking from the heart.

Now, as I look back on that warm summer day when I first discovered this beloved recipe, I am filled with gratitude. Gratitude for Mrs. Jenkins, who shared her family's culinary legacy with me. Gratitude for the simple yet delicious flavors that have brought joy to my family for years. And gratitude for the memories created around the dinner table, sharing good food and good company.

Little Necks in Garlic and Oil will always hold a special place in my heart, a reminder of the power of food to connect us to our past and bring us closer together. And every time I make this dish, I will think of Mrs. Jenkins and her grandmother with a smile, grateful for the gift of their recipe and the memories it has created.