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Steamed Clams


This recipe doesn’t get any easier. Take a baking sheet, lay down some aluminum foil, then scrubbed clean littleneck clams, cherry tomatoes (squeeze them over the clams to get all of the juices out), sliced garlic (as much as you like), and chopped parsley. Then drizzle some white wine, extra-virgin olive oil and fresh lemon juice over the clams.
Loosely close the foil on top and both side, and bake at 350 degrees for a few minutes, or until all of the clams have opened. (As they die the clams will open, discard any ones that don’t open after 10 or so minutes). Serve with some roasted asparagus and savor this delectable dish! Buona Salute! To Your Health~Janet

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