Littleneck Clams


by Chef Ryan Hardy Served with a fresh bean salad and onion pickle



  • 1 cup blanched green beans
  • 1 cup yellow wax beans
  • 2 dozen littleneck clams
  • 1/4 cup sorrel sliced thinly
  • 1/2 cup grape tomatoes
  • 1 cup muscatel vinegar
  • One whole red onion
  • Sea salt
  • 2 tablespoons extra virgin olive oil


  1. Begin by roasting clams (in their shells) over an open grill.
  2. Create the onion pickle: slice onion thinly and chill in an ice bath. Add muscatel vinegar and season to taste.
  3. Season green and yellow wax beans with kosher salt and cracked black pepper. Toss together with 1/2 cup of the onion pickle, sorrel and grape tomatoes.
  4. Add the roasted littleneck clams (in their shells) and drizzle with extra virgin olive oil.


This segment appears in show #3107. Recipe courtesy of Ryan Hardy © 2006 Ryan Hardy
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