Steamed Clams Recipe
Ingredients
| 2 tablespoons olive oil or salad oil | ||
| Onion | 1 Large, chopped | |
| Garlic | 2 Clove (5gm), pressed | |
| 1 teaspoon each dry basil and oregano leaves | ||
| Parsley | 3 Tablespoon, chopped | |
| 1 cup dry white wine or regular-strength chicken broth | ||
| Clam Juice | 1 Bottle (1l) | |
| 20 to 30 small, live, hard-shell clams, well scrubbed | ||
| 2 tomatoes, seeded and chopped | ||
| Cooked rice | 2 Cup (16 tbs), uncooked | |
Directions
Heat oil in a 5 or 6-quart kettle over medium heat.
Add onion and garlic and cook, stirring, until onion is soft.
Stir in basil, oregano, parsley, wine, and clam juice.
Cover, reduce heat, and simmer for 5 minutes.
Add clams; cover and simmer until clams open (10 to 12 minutes).
Discard any unopened clams.
Stir in tomatoes and rice.
Cover and cook until heated through.
Ladle clams and broth into individual bowls.
Add onion and garlic and cook, stirring, until onion is soft.
Stir in basil, oregano, parsley, wine, and clam juice.
Cover, reduce heat, and simmer for 5 minutes.
Add clams; cover and simmer until clams open (10 to 12 minutes).
Discard any unopened clams.
Stir in tomatoes and rice.
Cover and cook until heated through.
Ladle clams and broth into individual bowls.
Chef
