Clam Night at Cork: Dive In Every Wednesday
Looking for the best Clam Night in Wilkes-Barre? At Cork, Wednesday nights are all about celebrating the fresh, briny flavor of the ocean—with clams served three irresistible ways. We exclusively use Littleneck clams, known for their sweet, tender meat and ideal versatility, making them perfect for each of our signature dishes: Steamers, Clams Bianco, and Spicy Fra Diavolo.
Let’s get a little background on clams found in the U.S. and see which ones are best for the table. Here’s a breakdown of the most notable ones:
Hard Shell Clams (Quahogs)
Region: Atlantic Coast, from Canada to Florida
These are the most popular clams used in restaurants and come in several size-based categories:
- Littlenecks: The smallest and most tender. Perfect for raw bars, steaming, or serving with butter and white wine.
- Topnecks: Slightly larger but still tender. Great for steaming or baking.
- Cherrystones: Medium-sized, ideal for grilling or stuffing.
- Quahogs (or Chowder Clams): The largest variety, typically used for chopped clam dishes like chowders, sauces, or stuffed clams.
Soft Shell Clams (Steamers)
Region: Northeast U.S., especially Maine and Massachusetts
These have a brittle shell and a long siphon. Known for their sweet flavor and soft texture, they’re typically steamed and dipped in butter. These are not eaten raw.
Razor Clams
Region: Pacific Northwest and East Coast
Long and narrow, with a delicate texture. Razor clams are best when sautéed, fried, as well as grilled. They’re more of a specialty item and aren’t as common on everyday menus.
Manila Clams
Region: Pacific Northwest
Smaller and sweeter than East Coast clams, and are tender and versatile. They’re great for steaming, pasta dishes, or soups.
Surf Clams
Region: Atlantic Coast
Very large clams used primarily for processed clam products like canned clam chowder, clam strips, and sauces – therefore they are typically not served whole due to their toughness.
Wednesday Clam Night at Cork: 3 Bold Littleneck Dishes
Among the various types of clams found in the U.S., Littlenecks are prized for their small size, tenderness, and clean flavor making them favored by restaurants. They are harvested along the Atlantic Coast, these hard shell clams are perfect for steaming, sautéing, or simmering in bold sauces.
Each week, our chef prepare three savory Littleneck clam dishes that highlight their versatility.
Classic Steamers with Drawn Butter
Steamed to perfection and served with warm, drawn butter, our version of “steamers” lets the natural sweetness of the Littleneck clams shine. Simple, traditional, and always satisfying.
Clams Bianco with Garlic, Olive Oil & White Wine
A true Italian classic, our Clams Bianco features Littlenecks sautéed with garlic, olive oil, white wine, lemon, and parsley. Served with crusty bread to soak up every drop of the aromatic broth, this dish is elegant and comforting.
Spicy Fra Diavolo Clams
For those who love a kick, our Spicy Fra Diavolo features Littleneck clams simmered in a bold spicy tomato sauce with crushed red pepper, garlic, and basil. Perfect with pasta or on its own with toasted bread.
Whether you’re a lifelong clam lover or just exploring the world of seafood, Clam Night at Cork offers a fun and flavorful way to experience Littleneck clams three ways.
We do offer our full menu on Wednesdays as well. Check it out here!