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August 2, 2011
Steamed Clams Italian
Crowd-Pleasing Seafood
Prep time:
39 minutescooking time:
15 minutes“Grandma had several ways of fixing littleneck clams, but this was the best.”
Ingredients
Serves 6
- 2/3 cup olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1/2 teaspoon red pepper flakes
- 7 tablespoons white wine or chicken broth
- 1 (14 1/2-ounce) can Italian-style diced tomatoes
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 2 1/2 pounds littleneck clams, scrubbed
- 12 slices French bread, toasted
- 1/4 cup chopped fresh parsley, optional for garnish
Directions
1
Heat olive oil in a medium saucepan over medium-high heat. Saute onion, garlic and red pepper flakes in the hot olive oil for 2 minutes. Stir in wine. Reduce heat to medium. Simmer until reduced by half, about 4 minutes.
2
Add tomatoes, salt and black pepper to the onion mixture and mix well. Simmer for 5 minutes.
3
Add clams to tomato mixture. Steam, covered, until the clams open, about 4 minutes, adding water to sauce if needed. Discard any unopened clams.
4
Arrange bread on a plate around a large serving bowl. Spoon the clam mixture into serving bowl. Garnish with parsley, if desired.
Variations(0)
Reviews(0)
Grandma's Secret Trick
Grandma's Secret Trick
When my grandparents were young, mussels were called "poor man's clams." If so, it was a lucky poor man, because mussels are delicious. Grandma often substituted well-scrubbed mussels for the clams. For a sauce, she added 2 to 3 tablespoons of bread crumbs to the cooking liquid after the mussels were removed, then cooked for a minute or so to thicken the mixture.
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