I love me some clams. I love ’em raw. I love ’em cooked. White wine sauce. Red tomato sauce. I can seriously eat hundreds of clams without getting sick of them.
That’s actually pretty much how I feel about all seafood.
This time for dinner, I decided to whip up clams in a tomato sauce….and they came out fantastically! I ate the dish like it was a soup and the hubs soaked up the sauce with a yummy fresh baguette after devouring the clams.
CLAMS IN A TOMATO SAUCE
- 100 clams (with shells)
- 2 tablespoons of olive oil
- 2 onions, finely cut in rings
- 4 cloves of garlic, crushed
- 6 tomatoes, chopped
- 2 tablespoons tomato paste
- 1 teaspoon sea salt
- 1 teaspoon mixed dried herbs
- 1/2 glass of white wine
- To rinse out the sand, keep the clams in cold water for a few hours. Use a scrub when rinsing them off to get rid of anything stuck to the outside of the shell.
- Fry onions until soft in pan with oil.
- Add crushed garlic.
- After a minute, add chopped tomatoes, tomato paste, salt, herbs and white whine and bring to a boil.
- Cover and simmer on low heat for about 20 minutes.
- Add washed clams to the sauce and cook, removing each clam as it pops open and placing them in serving bowls. After about 15 minutes, you should be left with mostly sauce and a few stragglers refusing to pop. I would discard them, just in case.
- Pour sauce over clams and sprinkle with freshly grated parmigiana cheese.
How did your clams turn out? Share your recipes of other clam dishes you have prepared!