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Ingredients Jump to Instructions ↓

  1. 3 lbs 1362g / 48oz Baby clams in shell or 2 cans - (7oz), drained

  2. Reserve liquor 2 Garlic - for clams in shell

  3. 1/2 cup 118ml Olive oil

  4. 1 cup 62g / 2 1/5oz Onion - sliced (small)

  5. 1/2 cup 118ml Dry white wine

  6. 3 cups 187g / 6.6oz Tomatoes - peeled, chopped, and seeded

  7. 1 Or more fresh green chile peppers - seeded and chopped

  8. 1/4 cup 36g / 1 1/3oz Chopped parsley

  9. Salt and pepper - to taste

Instructions Jump to Ingredients ↑

  1. Soak baby clams in water to draw out sand. Wash thoroughly and put in a large pot with the garlic.

  2. Cover and cook over medium heat until clams open. Shell, reserving 1 cup of liquor; set clams and liquor aside.

  3. Heat oil in a skillet and cook onion until browned.

  4. Add wine, tomatoes, reserved clam liquor and chiles.

  5. Cook over high heat for 20 minutes. Add reserved clams and the parsley.

  6. Season with salt and pepper and heat through.

  7. Pour over freshly cooked pasta and serve immediately.

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