• 24 littleneck clams
  • 3oz vegetable oil
  • 8 cloves fresh garlic (smashed)
  • 1/4 cup spanish onion (finely diced)
  • 1/3 cup celery (finely diced)
  • 2 tbs fresh chopped parsly
  • 1tbs fresh oregano
  • 6 leaves fresh basil
  • 2 cups fresh plum tomatoes (diced)
  • 1 cup white wine
  • 3 tbs butter

Tuscan Little Neck Clams


Tuscan Little Neck Clams


In a medium size sauce pan over medium heat, add the oil. Once the oil is warm, add the garlic. Sautee garlic for one minute then add onion and celery. continue to cook until onions and celery are translucent. Add the clams, herbs, tomatoes, wine and butter. simmer everything until all the clames are open. Season with salt and pepper then serve with fresh bread.

From Chef Justin Magistro

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