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Stovetop Clambake

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Course Mains, One-Pot/Pan

Ingredients
  

  • 3- 50 count bags Littleneck clams
  • 2 quarts chicken stock, preferably homemade
  • 1/4 cup fresh parsley, chopped
  • melted butter for serving

Instructions
 

  • Thoroughly rinse clams in a large colander in batches. Discard any clams that are open.
  • Add the chicken stock and clams to the pot, and bring to a boil.
  • Boil until clams open.
  • Sprinkle the clams with fresh parsley.
  • Serve in the pot with the broth with melted butter alongside.