Be the first to Hot sauce gives a little kick to delectable steamed clams served over garlic bread to catch all that delicious pot liquor. You can adjust the spiciness to suit your tastes. Add a green salad for a complete meal.
Prep Time: 10 minutes
Cook Time: 20 minutes
Ingredients:
- 4 quarts cherrystone clams, shells scrubbed
- 1 cup diced plum tomatoes
- 4 cloves garlic, minced
- 1/2 sweet onion, minced
- 1 Tablespoon minced parsley
- 1 Tablespoon olive oil
- 1/2 teaspoon Tabasco hot sauce, or to taste
- 1/2 cup dry white wine
- 1/2 cup clam juice (or water)
- 1 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 8 slices prepared thick-cut garlic bread
Preparation:
Discard any clams that do not close when tapped. Place the remaining clams in a large Dutch oven.
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.
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.
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.
Yield: 8 servings
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.
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.
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.
Yield: 8 servings
