It’s been a busy 7 days for me (and everyone else, I’m sure!). The holidays sure know how to take up a bunch of your time. And I LOVE it! If I could do what I did in this time span for the rest of my life, I’d die one happy girl.
Here are some fun things I worked on for the holidays…
Chocolate-Dipped Candy Cane Stirrers
Wedding Invitation Ornaments
Homemade Organic Peppermint Candy Cane Sugar Scrub
Fun Christmas Present Wrapping
Christmas Eve Dinner – Orange Glazed Chilean Sea Bass with Dill, Cucumber & Orange Champagne Relish
Merry Christmas (a few days too late) everyone! I hope you all had a lovely holiday. Big Kiss!
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!
So last night my friend Gerrie came over to help with the look and feel of this fabulous blog.
I hope you guys like!
I paid him for this work in food….. Garlic-coated salmon topped with a tomato basil relish served with lemony asparagus and baked fingerling potatoes, to be exact. To quote Gerrie, ‘Best dinner I have had in a very long time!’ And not only does he give good compliments, but he brings wine as well. Love friends who tote around bottles of wine.
I also love recipes that don’t require too many ingredients. And even though this specific meal consists of 4 different pieces, most of the ingredients we repeated…garlic, pressed through a garlic press, lemon juice, lemon zest, olive oil, etc…. Of course, in my typical fashion, I focus on 1 piece at a time…so i press the garlic for the salmon marinade, put the rest of the garlic away, rinse the garlic press and move on. Then I start on the 2nd piece of the this delicious meal…the tomato basil relish… chop up some cherry tomatoes, some basil …. and then what does it call for??? PRESSED GARLIC! So I have to whip out the garlic and dirty up the press again. Same goes for the lemon zest. I zested 3 lemons at 3 different times. What’s the lesson learned here??? Do it once, and spread out the amounts to satisfy all pieces of your recipe. We’ll see if I learned my lesson next time. Doubtful.
Oh…you want the recipe dontcha?
The Salmon Dance by the Cozy Apron