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Ingredients Jump to Instructions ↓

  1. 3 teaspoons 15ml Red-skinned potatoes - (1 lb) - scrubbed, and (medium) Cut into 3/4" cubes

  2. 2 lbs 908g / 32oz Live small hard-shell clams - (1" to 1 1/2" across)

  3. 1 tablespoon 15ml Olive oil

  4. 3 Garlic cloves - pressed or minced

  5. 1 Onion - halved, and (small) Thinly sliced

  6. 1 teaspoon 5ml Dried basil leaves

  7. 1/2 teaspoon 2 1/2ml Dried oregano

  8. 1/2 teaspoon 2 1/2ml Dried thyme

  9. 1/2 teaspoon 2 1/2ml Dried rosemary

  10. 1/2 teaspoon 2 1/2ml Crushed fennel seeds

  11. 1 Whole tomatoes - (28 oz)

  12. 1 Green zucchini - sliced

  13. 1 Yellow zucchini or crookneck squash - sliced

  14. 1/2"-thick (small)

  15. 1/4 lb 113g / 4oz Fresh green beans or edible pod peas - trimmed

Instructions Jump to Ingredients ↑

  1. Recipe Instructions Put the potatoes in a medium saucepan and add cold water to cover. Bring to a boil and simmer uncovered until the potatoes are tender when pierced with a knife, about 15 minutes. Drain the potatoes and cover to keep warm. Meanwhile, scrub the clams and discard any that are not tightly closed or that do not close when shells are pressed together. Drain. In a large pan, heat the oil over medium heat. Add the garlic, onion, basil, oregano, thyme, rosemary and fennel seeds and stir until the onion is tender, about 6 minutes. Quarter the tomatoes, reserving their juice. Add the tomatoes and juice to the pan, cover and bring to a boil. Add the cooked potatoes, zucchini and beans. Stir in the clams, cover and simmer until the shells open, 5 to 6 minutes. Discard any clams that do not open. Divide the clams, vegetables and broth among 4 large bowls and serve immediately. Pass toasted garlic bread separately. This recipe yields 4 servings.

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