Sautéed Clams In Tomato Sauce Recipe

Sautéed Clams In Tomato Sauce Recipe

Sautéed Clams In Tomato Sauce Recipe

Preparation Time: 15 mins
Cooking  Time: 15 mins
Servings: 4 – 6

A simple tomato sauce allows the true flavor of the clams to shine through!
Ingredients:

  • 2 pounds Small Clams (We Prefer Littleneck Clams)
  • 3 Tablespoons Olive Oil
  • 1/4 Cup Finely Chopped Onion
  • 1 Cup Dry White Wine
  • 1 Pound Cherry Tomatoes, Halved
  • 4 Tablespoons Chopped Fresh Parsley
  • Salt & Pepper
  • Red Pepper Flakes To Taste
  • 4 Slices Toasted Garlic Bread

Procedure:

  1. Soak the clams in lightly salted cold water in the refrigerator for 2 hours, then drain.
  2. Heat the olive oil in a heavy saucepan and add the garlic and onion.
  3. Cook over medium heat until soft and fragrant, then add the wine, tomatoes, salt, pepper, and pepper flakes and bring to a boil.
  4. Add the clams and cover, and cook until the clams open, about 5 minutes.
  5. With a slotted spoon, remove the clams and keep warm.
  6. Boil the tomato mixture until reduced by half, add the parsley and mix well.
  7. Place the garlic toast into individual shallow bowls and divide the clams into each.
  8. Pour the sauce over the clams and serve immediately.

Clams With Spicy Sausage Recipe

Clams With Spicy Sausage

Clams With Spicy Sausage

Preparation Time: 10 mins
Cooking Time: 15 mins
Servings:  4

A little spicy salami adds a little kick to steamed clams.
Ingredients:

  • 3 Pounds Small Clams (Littleneck Work well)
  • 1 Small Onion, Chopped
  • 3 Cloves Garlic, Minced
  • 3 Tablespoons Olive Oil
  • 1/2 Cup Clam Juice Or Fish Stock
  • 3/4 Cup Dry White Wine
  • 1/2 Cup Strained Tomatoes
  • 3 Ounces Chopped Dry Spicy Italian Sausage (See Notes Above)
  • 1/3 Cup Chopped Fresh Parsley
  • 1 Tablespoon Unsalted Butter
  • Salt & Cracked Black Pepper

Procedure:

  1. Heat the oil in a large, heavy skillet.
  2. Add the onion and cook until soft and translucent, then add the garlic, chopped sausage and cook for another couple of minutes.
  3. Add the clam juice, wine, and tomato sauce and cook until reduced to about 2 cups.
  4. Season with salt and pepper.
  5. Add the clams, cover and cook for about 5 minutes or until the clams have opened.
  6. Discard any clams that do not open.
  7. Add the fresh parsley and shake the pot to combine.
  8. Ladle the clams and juice equally into individual bowls and serve hot.