Ingredients Jump to Instructions ↓

  1. 4 quarts cherrystone clams, shells scrubbed

  2. 1 cup diced plum tomatoes

  3. 4 cloves garlic, minced

  4. 1/2 sweet onion, minced

  5. 1 Tablespoon minced parsley

  6. 1 Tablespoon olive oil

  7. 1/2 teaspoon Tabasco hot sauce, or to taste

  8. 1/2 cup dry white wine

  9. 1/2 cup clam juice (or water)

  10. 1 teaspoon kosher salt

  11. 1/4 teaspoon freshly ground black pepper

  12. 8 slices prepared thick-cut garlic bread

Instructions Jump to Ingredients ↑

  1. Discard any clams that do not close when tapped. Place the remaining clams in a large Dutch oven.

  2. Place tomatoes , garlic , onions , parsley, olive oil , Tabasco, white wine , clam juice, salt, and pepper in a bowl and stir with a fork to combine. Pour evenly over the top of the clams.

  3. Cover with a lid and place pot over medium heat. Cook for 20 minutes, until clams have opened. Discard any clams that do not open.

  4. Place 1 slice of garlic bread in the bottom of each serving bowl. Ladle clams and broth over the bread. Add a green salad for a complete meal.

  5. Yield: 8 servings


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