Clingstone Littlenecks

We’ve had the good fortune to join friends at Clingstone, the “House on the Rock” in Narragansett Bay just off of Jamestown, where this simple and delicious dish was conceived. What’s better than Rhody littleneck clams hot from the grill with fresh herbs from the garden or farm? Having that amazing view of the Bay might just make them taste a little bit better, but I venture you’ll enjoy these clams, whatever the location.

By | March 07, 2017


Preheat grill to medium-high heat or prepare coals. (Alternately use an oven broiler.)

Combine the garlic, herbs, olive oil and lime juice in a stainless steel or other sturdy bowl. Season with salt and pepper.

Place clams (12 at a time) on the grill. As soon as they pop open, remove from heat with tongs and toss in the oil and herb mixture. Make sure you don’t lose the clam juice!

At Clingstone folks gather around the porch and devour the clams right from the bowl. You can otherwise divide into individual bowls, but it’s more fun to eat these as a group. Repeat until all the clams are gone. You’ll want some crusty bread to mop up all the good flavors when you’ve finished the clams.

About this recipe

WINE PAIRING: Jacquart Brut Mosaique—Reims, France. Shellfish with Champagne is a foolproof combination. The light and dry bubbly wine will balance perfectly with the fresh briny clams, herby notes and the richness of the olive oil. A festive drink for a festive dish that brings friends together around the grill.

—Amelia Wilson, Grapes & Gourmet, Jamestown


  • 10 cloves garlic, peeled and chopped
  • 1 bunch cilantro, stemmed and roughly chopped
  • 1 bunch fresh flat-leaf parsley, stemmed and roughly chopped
  • 1 bunch fresh basil, stemmed and cut in thin ribbons
  • ¾ cup good quality extra-virgin olive oil
  • Juice of 4 limes
  • Kosher or sea salt
  • Freshly ground black pepper to taste
  • 48 Rhode Island–harvested littleneck clams, scrubbed
  • Crusty French bread (optional)
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