Ingredients:
3 Lbs - Little Neck Clams
1/4 Cup - Extra Virgin Olive Oil
8 Cloves - Garlic
1 Cup - White Wine
6 Each - Roma Tomatoes
Juice from 1/2 Lemon
Handful Chopped Parsley
Salt, to taste
Preparation:
Place clams in a large bowl and cover with water.
Using a stiff bristled brush (or veggie scrubber), scrub the outsides of the clams.
Drain water and refill allowing clams to soak for a few minutes. Repeat a couple times to remove all sand from the clams.
Mince garlic and chop tomatoes. Set aside.
Place olive oil and garlic in a large, heavy skillet over medium heat.
Once the garlic begins to become fragrant, add the clams and stir.
Reduce heat to medium and add the tomatoes and white wine.
Simmer until clams have opened.
Add lemon juice, parsley, and salt.
Remove from heat and toss to combine.
Serve and enjoy!
Tips:
Be careful not to oversalt your dish.
If any clams do not open, discard them.
Adding a little cornmeal to the soaking water will help draw out any excess sand which may be inside the clams.
Get creative! Serve over pasta or as a stand alone dish with a hearty slice of garlic bread!
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