When I was little clams were absolutely my favorite food. This is a sophisticated take on simply steaming clams, with sauteed thinly sliced white onion, diced tomatoes, fresh garlic and a white wine broth. Serve with a rustic garlic bread to absorb all the wonderful flavors. This is not only a wonderful light summer entree, but in smaller portions a fabulous start to any dinner party.
Bon Appetit!
Ingredients
2 Tablespoons butter
1 teaspoon olive oil
1/2 thinly sliced white onion
2 cloves garlic, finely minced
Salt and pepper to taste
1/2 cup dry white wine
1 pound manila clams
2 Roma tomatoes, chopped
2 scallions, chopped, to garnish
Preparation
In a large saucepan saute the thinly sliced white onion in the butter and the olive oil until the onions are lucid. Add the cloves of garlic and saute for a minute more. Add in the clams and mix all ingredients with the addition of the white wine. Cover the saucepan and steam the clams until they open completely, approximately 2-3 minutes. Stir in the chopped tomatoes and cook an additional minute. Serve and garnish with chopped scallions and rustic French bread.
Serves: 2
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