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| Clams with Fresh Tomato |
| An appetizer version of the traditional linguine with clam sauce, but without the pasta, this dish keeps most of the elements: white wine, garlic, and herbs. Serve it with crusty bread or grilled bread slices instead of over pasta. Preparation hint: Scrub clams well with a brush under running water. Littleneck clams are best for this dish, but you can substitute cherrystones. |
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| Base SKU: |
1457 |
| Cuisine: |
Italian |
| Prep Time: |
25 Minutes |
| Cooking Time: |
10 Minutes |
| Yield: |
6 Servings |
| Source: |
myEthnicWorld |
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Ingredients:- Click "View all receipe products" to see all recipe products.
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1 teaspoon(s) |
Garlic, minced |
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3 pound(s) |
Littleneck or Cherrystone clams, scrubbed |
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3/4 cup(s) |
White wine, dry |
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1 tablespoon(s) |
Lemon juice, fresh |
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1 tablespoon(s) |
White balsamic vinegar |
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2 |
Tomatoes, ripe, medium-sized, cut into 1/2- inch dice |
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2 |
Green onions, chopped |
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1/2 cup(s) |
Basil leaves, fresh, cut into very thin strips |
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| Instructions: |
| 1. |
In a wide, heavy pot, heat 2 tablespoons of olive oil over medium heat. Add garlic and cook, stirring, until golden, being careful not to burn, for about 2 minutes. Add crushed pepper and stir well. Finally, add clams and wine. Cover the pot, increase heat to high, and cook, shaking the pot occasionally, until clams open, about 7 minutes. |
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While the clams cook, whisk remaining olive oil with lemon juice and balsamic vinegar in a small bowl. Add tomatoes, green onions, and basil. Stir well, and add salt to taste. |
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Transfer clams to a large serving bowl, discarding any that did not open. Carefully strain 1 cup of cooking liquid. Add to the tomato mixture, stir, and pour over clams. Toss gently. |
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