Clams Marinara Recipe
Ingredients
| 72 small clams in shells | ||
| 1 minced large onion | ||
| Olive oil | 5 Tablespoon | |
| Tomatoes | 2 Large, chopped | |
| 1/2 cup dry white Rioja wine | ||
| Parsley | 1 Cup (16 tbs), chopped | |
| Ground pepper | 1 To taste | |
| Crusty French bread | ||
| Salt | To Taste | |
Directions
Soak clams in cold water for about 1 hour, then scrub thoroughly.
In a large Dutch oven, slowly saute onion in olive oil until golden.
Add tomatoes, stirring until slightly thickened.
Add clams and wine.
Cover and cook until clams have opened, about 5 to 10 minutes.
Stir in parsley.
Season to taste with salt and pepper.
Serve with crusty bread.
In a large Dutch oven, slowly saute onion in olive oil until golden.
Add tomatoes, stirring until slightly thickened.
Add clams and wine.
Cover and cook until clams have opened, about 5 to 10 minutes.
Stir in parsley.
Season to taste with salt and pepper.
Serve with crusty bread.
Chef
