Spicy Steamed Clams
This recipe combines the briny goodness of fresh clams with a flavorful broth that's made with onions, tomatoes, and a hint of white wine. The aroma of garlic and basil infuse every bite of this delicious dish, making it a perfect choice for a cozy dinner or a special occasion. With simple steps and a handful of ingredients, you can create a memorable meal that will delight your taste buds.
— Constant Cookbook
Ingredients
- 4 Tbs. (1/2 stick) unsalted butter
- 1/4 cup olive oil
- 1 yellow onion, halved and thinly sliced
- 1/2 tsp. red pepper flakes
- Salt, to taste
- 2 garlic cloves, minced
- 1 can (16 oz.) whole plum tomatoes, with juice
- 1 cup dry white wine
- 2 to 3 lb. small clams, such as littleneck or Manila, scrubbed
- 1/2 cup slivered fresh basil
Instructions
- <b>Cook the onion and tomatoes</b>
- In a stockpot over medium-high heat, melt the butter with the olive oil. Add the onion and red pepper flakes, season with salt and saut&#233; until the onion is translucent, about 10 minutes. Add the garlic and saut&#233; until fragrant, about 30 seconds. Add the tomatoes and their juice and cook, stirring, to blend the flavors, for 2 minutes more.
- <b>Steam the clams</b>
- Increase the heat to high and stir in the wine. Add the clams, discarding any that do not close to the touch. Cover and cook, shaking the pan occasionally, until the clams open, 4 to 5 minutes. Discard any empty shells or unopened clams. Divide the clams among serving bowls, top with the broth, sprinkle with the basil and serve immediately. Serves 4.
- Adapted from Williams-Sonoma Food Made Fast Series, <i>One Pot,</i> by Carrolyn Carre&#241;o (Oxmoor House, 2008).
Yield
Serves 4.
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