Almejas Con Tomates - Clams With Cherry Tomatoes
From wolfpackjack 16 years ago
- 15 minutes to make
- Serves 4
Basque region recipe.. simple, easy, and delicious with a nice blend of flavors. Serve with some good bread for sopping up the juices. From Cooking light.
Ingredients
- 2 Tbsp EVOO (olive oil) shopping list
- 1 pint cherry tomatoes shopping list
- 1/4 cup dry white wine shopping list
- 2 pounds littleneck clams, scrubbed shopping list
- 2 garlic cloves, minced shopping list
- 1 large lemon, sliced into 12 wedges shopping list
- 1/2 cup chopped fresh parsley shopping list
- 8 (1-ounce) slices diagonally cut French bread (about 1 inch thick) shopping list
How to make it
- Heat oil in a large nonstick skillet over medium-high heat.
- Add tomatoes; sauté 6 minutes or until lightly browned.
- Add wine, clams, garlic, and lemon, stirring to coat; cover, reduce heat, and cook 8 minutes or until shells open.
- Discard any unopened shells.
- Sprinkle with parsley. Serve clam mixture with French bread.
People Who Like This Dish 2
- notyourmomma South St. Petersburg, FL
- lunasea Orlando, FL
- mamalou Attleboro, MA
- wolfpackjack Raleigh, NC
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The Rating
Reviewed by 3 people-
Oh, this would be perfect on one of our chilly nights....love the flavors and dipping bread in that broth would be sublime.
notyourmomma
in South St. Petersburg loved it
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Oh yeah baby....this is what I'm talking about! When's dinner, Dave? ;)
This dish is in my near future...oh my. Thank you so much, hon...
lunasea
in Orlando loved it
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You have my number with this recipe! Love it~
mamalou
in Attleboro loved it
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