• 60 littleneck clams in shells
  • 1/4 c. olive oil
  • 1/4 c. butter
  • 2 garlic cloves, mashed
  • 8 fresh parsley sprigs, leaves only
  • pinch of crushed red pepper
  • pinch of black pepper
  • 3/4 c. dry white wine
  • 2 c. warm Marinara Sauce (recipe follows)
  • 2 leaves Italian bread


Wash clams and scrub under cold running water with stiff brush. Discard any opened clams. Combine olive oil and butter in saucepan and heat. Add clams, still in their shells. Chop garlic and parsley together and add to clams along with the red and black pepper. Cover and cook 2 min. Add wine and cook 3 min. Add marinara sauce and cook 10 min.

Slice bread and rub slices on one side with raw garlic. Toast slices in oven. For each serving place 2 slices toast on bottom of deep dish and spoon 10 clams over. Pour plenty of the juice over the clams and toast. Serve with white wine like that used in the sauce. Dunk the extra toast in the sauce.

Serves 6.

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Submitted 6/13/05.
Source: Leone's Italian Cookbook
Submitted By: Ruth A Burbage
Littleneck Clams Marinara