- Course: Main Course
- Skill Level: Easy
- Cost: Moderate
- Favorited: 0 Times
You don’t have to wait for summer to enjoy this indoor clambake!
- 2 pounds manila, littleneck or butter clams, washed
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 celery stalks, chopped
- 3 minced garlic cloves
- 1 28-ounce can Italian-style peeled tomatoes with basil, diced
- ½ teaspoon coarse salt
- ¼ teaspoon freshly ground black pepper
- 1/8 teaspoon crushed red pepper
- ¼ cup chopped fresh flat-leaf parsley
Arrange clams on a rack in a steamer or Dutch oven. Add 2 cups hot water, cover tightly and steam over medium heat 5 to 10 minutes, or just until shells open. Discard unopened clams.
Heat olive oil in a nonstick skillet over medium-high heat. Add onion and celery; sauté 6 to 8 minutes. Add garlic; sauté 2 to 3 minutes. Add tomatoes; reduce heat and simmer 30 minutes. Add seasonings. Place clams in large soup} bowls. Spoon tomato sauce over clams. Sprinkle with parsley.
© 2006 Joseph C. Piscatella
Nutritional information is provided by the author.
Calories - 129
Protein - 11g
Sodium - 686mg
Carbohydrates - 15g
Cholesterol - 23mg
Total Fat - 4g
Saturated Fat - 0g
Dietary Fiber - 3g