Westport Lobster Company’s Drunken Clams
We love littlenecks because they are so versatile and tasty – a local treasure that we love eating any way – raw on the half shell or cooked in a delicious meal like this! No matter how you prepare them you can’t go wrong! Westport Lobster Company has been a cornerstone in Westport, Massachusetts since 1967, providing fresh seafood to the community.
In October 2019 Skip Manchester took over Westport Lobster Company, fulfilling a childhood dream as the business changed hands in ownership for the first time in the Westport Lobster Company’s history. Skip is a native Westporter and was a commercial fisherman for 25 years who also owns Liberty Lobster in New Bedford, MA. He is thrilled to have finally acquired his hometown retail seafood market and is excited to bring the market to new heights.
A seafood market offering its customers the best fresh and local seafood products that the South Coast has to offer, Westport Lobster Company also aims to procure the best seafood from across the country and world – whether that be Organically raised Salmon from Scotland or Branzino straight from the Mediterranean Sea. Additionally, the market carries lots of prepared seafood dishes (crab cakes, chowder & stuffed quahogs) and other accoutrements necessary for your seafood meal (finishing butters, cocktail sauces, lemons & herbs, etc).
Westport Lobster Company has some exciting expansions and updates coming soon – be sure to follow us on social media or sign up for our mailing list to stay in the loop and be the first to know!
4 Dozen littleneck clams, cleaned and scrubbed
1 Medium yellow onion, thinly sliced
4 Celery stalks, finely chopped
1/2 of small fennel bulb, thinly sliced (optional)
5 Garlic cloves, minced
1 1/2 cups dry white wine
3/4 cup sweet white wine, such as Muscato
10 large fresh tarragon leaves
1/2 cup heavy cream
1 tbsp parsley, finely chopped
1/4 cup extra-virgin olive oil
Freshly ground pepper
Step by Step Instructions
In a large saucepan, heat the olive oil over medium heat. Add the onions and cook until soft, about 3-4 minutes. Add the garlic, celery and fennel and cook for another 3-4 minutes.
Add the wine (both dry and sweet) and bring to boil.
Add the tarragon.
Add the clams, cover with a lid and cook, shaking the saucepan from time to time, until the clams are open, for about 6 minutes.
Add the heavy cream, gently shake the saucepan to mix, and simmer over low heat uncovered, for another 2-3 minutes.
Spoon the clams into bowls or soup plates. Stir the parsley into the broth, season with pepper and then pour over the clams. Serve with fresh bread.
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