Steamed Little Neck Clams with Champagne, Roma Tomatoes, and Scallions |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Ingredients:
72 little neck clams |
1 tablespoon minced garlic |
2 tablespoons olive oil |
6 roma tomatoes, peeled, seeded, and diced |
2 cups champagne |
1 bunch scallions, sliced diagonally |
2 tablespoons chopped fresh italian parsley |
1/2 teaspoon cracked pepper |
1/2 teaspoon cracked pepper |
Directions:
1. Scrub clams thoroughly, discarding any cracked or opened shells.
2. Saute garlic in hot olive oil in a Dutch oven over medium-high heat until tender. Add tomatoes, and saute 1 minute. Add champagne; bring to a boil. Add clams; cover, reduce heat, and simmer 6 to 10 minutes or until clams open. With a slotted spoon, transfer clams, still in their shells, to a serving dish, discarding any unopened shells. Spoon cooking liquid over clams; sprinkle evenly with scallions, parsley, and pepper. Serve immediately.
3. *Note: 2 cups sparkling wine and 1 bunch green onions may be substituted.
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