If you like it, save it!
Save and organize all of the stuff you love in one place.Got it!
If you like something…
Click the heart, it's called favoriting. Favorite the stuff you like.Got it!
Author Notes: Imbued with garlic, tomatoes, and a slightly spicy broth perfect for sopping, these clams are always a hit. —Amanda Gibson
- 2 pounds live littleneck clams, scrubbed (or 1 pound clams and 1 pound mussels)
- 1 tablespoon sea salt
- 2 tablespoons butter or olive oil
- 3 Roma tomatoes, seeded and chopped
- 3 shallots or ½ small onion, minced
- 1/2 teaspoon red pepper flakes
- 2 cups Sauvignon Blanc or other white wine (or chicken broth)
- 2 cloves of garlic, minced
- 2 tablespoons basil or parsley, roughly chopped
- lemon wedges, for garnish
- crusty bread, for serving
- In a large skillet or pot set over medium-high heat, melt the butter or olive oil.
- Add the shallots and sauté until soft, about 5 minutes, then add the garlic and sauté for two minutes, stirring frequently.
- Add the tomatoes, clams, mussels, wine or broth, and cover with a tight fitting lid and steam over low heat until clams and mussels have opened, about 5 to 10 minutes.
- Garnish with herbs and a squeeze of lemon, if desired.
- Discard any clams or mussels that have not opened.
- Transfer to serving bowls and ladle with broth.
- Serve hot with crusty bread to soak up the broth.
- This recipe was entered in the contest for Your Best One-Pan Dinner