Recipe: Little Neck Clams from The Lost Kitchen

Erin French’s Lost Kitchen Restaurant, which she opened in her hometown of Freedom, Maine, has turn into one of many hardest-to get reservations on the earth. The cookbook writer, bestselling memoirist and TV chef affords “Sunday Morning” viewers her tempting seafood recipe – wealthy with herbs and scented with flowers.

Don’t miss Martha Teichner’s interview with Erin French on “CBS Sunday Morning” October 9!

Chef Erin French prepares Little Neck Clams. 

CBS News

Little Neck Clams with Juniper, Rose & Lime
by Erin French
Serves 4 as an appetizer, or 2 as a most important course.

1.5 lbs. littleneck clams within the shell (a couple of dozen or so clams)
6 Tablespoons butter
2 Tablespoons white wine
1 Tablespoon dried juniper berries
2 teaspoons rose water
2 teaspoons garlic, minced
Rosemary, cedar, juniper and rose buds or petals for garnish
Crusty bread for dipping.


  1. Rinse the clams in chilly water to take away any sand or grit.
  2. Place an 8-inch dry forged iron skillet over excessive warmth. Let the pan get good and sizzling, then add the clams in a single later. Let sit, undisturbed till the clams start to launch a little bit of juice and the pan begins to sizzle a bit, about 4-5 minutes.
  3. Add the butter, garlic and juniper and provides the pan just a little shake. It will begin to sizzle and steam because the butter hits the pan.
  4. Add the wine and canopy to cook dinner the clams. Cook till the entire clams have opened, about 5-6 minutes.
  5. Squeeze lime excessive then swirl within the rose water, garnish and serve instantly with grilled bread.
Little Neck Clams. 

CBS News

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