An appetizer version of the traditional linguine with clam sauce, but without the pasta, this dish keeps most of the elements: white wine, garlic, and herbs. Serve it with crusty bread or grilled bread slices instead of over pasta. Preparation hint: Scrub clams well with a brush under running water. Littleneck clams are best for this dish, but you can substitute cherrystones.
Base SKU:
1457
Cuisine:
Italian
Prep Time:
25 Minutes
Cooking Time:
10 Minutes
Yield:
6 Servings
Source:
EthnicGrocer
Ingredients:- Click "View all receipe products" to see all recipe products.
1 teaspoon(s)
Garlic, minced
3 pound(s)
Littleneck or Cherrystone clams, scrubbed
3/4 cup(s)
White wine, dry
1 tablespoon(s)
Lemon juice, fresh
1 tablespoon(s)
White balsamic vinegar
2
Tomatoes, ripe, medium-sized, cut into 1/2- inch dice
2
Green onions, chopped
1/2 cup(s)
Basil leaves, fresh, cut into very thin strips
Instructions:
1.
In a wide, heavy pot, heat 2 tablespoons of olive oil over medium heat. Add garlic and cook, stirring, until golden, being careful not to burn, for about 2 minutes. Add crushed pepper and stir well. Finally, add clams and wine. Cover the pot, increase heat to high, and cook, shaking the pot occasionally, until clams open, about 7 minutes.
2.
While the clams cook, whisk remaining olive oil with lemon juice and balsamic vinegar in a small bowl. Add tomatoes, green onions, and basil. Stir well, and add salt to taste.
3.
Transfer clams to a large serving bowl, discarding any that did not open. Carefully strain 1 cup of cooking liquid. Add to the tomato mixture, stir, and pour over clams. Toss gently.
