Cedar Key Sweets – Littleneck Clams

Littleneck Clams and Italian Sausage
In a Fragrant Broth Over Linguini


Brown the Italian sausage in olive oil, then add finely chopped shallots, minced garlic, fennel seeds, and hot paprika.
Cook until the shallots are soft.
Add a splash of vermouth, reduce slightly then add chicken stock and bring to a boil.
Add rinsed clams and cook over moderate heat.
When the clams open, they are tender, flavorful and ready to eat.
Garnish with chopped parsley, serve with the flavorful broth over linguini.


Cedar Key Aquaculture Farms, growing their distinct 100% farm-raised Cedar Key Sweets Littleneck Clam (M. mercenaria, the Northern Hard Clam). Clam life begins in the hatchery located in Cedar Key, Florida. Then the baby clams are planted on State of Florida permitted aquaculture leases located in Cedar Key and Boca Grande, Florida in water designated for shellfish activity. Here the clams are grown to market size and are harvested as needed.

6 thoughts on “Cedar Key Sweets – Littleneck Clams”

  1. I don’t know how it is, but when I look at your wonderful photos, I get more than a visual sense of the dish: I can smell it.

  2. Hi Maryann – I actually thought of you when I splashed in the vermouth. Booze again 🙂

    HI Marie – It was quite delicious. The fennel seeds made the broth even more fragrant.

    Hi Simona – thanks 🙂 maybe it’s the photos with the steam?

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