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Prep Time: 20 Minutes Cook Time: 18 Minutes |
Ready In: 38 Minutes Servings: 6 |
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Photo may be seen here in the Savor gallery: . These clams are gutsy and robust. Serve them with a good, crusty country bread to sop up the juices – you don’t want to miss a drop. I have used jarred jalapeno because where I live you couldn't find a fresh one to save your life. This works well with manila clams also but you will need more as they are smaller. Also adjust the time for smaller clams, they are done when the shells are open wide. Ingredients:
40 littleneck clams, cleaned and scrubbed |
2 large onions, peeled, halved, and thinly sliced (8 to 10 ounces) |
1 jalapeno pepper, seeded and chopped |
1/2 teaspoon dried red pepper flakes |
1/2 cup water |
2 tablespoons minced fresh garlic |
1 1/2 cups chopped canned tomatoes in puree |
6 tablespoons minced fresh garlic (or to taste) |
3 scallions, cut into julienne |
1 lemon, cut into 6 wedges |
Directions:
1. Preheat the oven to 500°F.
2. Place the clams in a single layer in a baking dish.
3. Scatter all the remaining ingredients except the scallions and lemon wedges over the clams.
4. Roast the clams for 9 minutes; turn them and roast for about 9 to 10 minutes longer, until they pop open.
5. Discard any that don’t open.
6. To serve, place 6 clams in each bowl and divide the broth among them. Serve piping hot, garnished with scallions and lemon wedges.
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