Almejas con Tomates (Clams with Cherry Tomatoes)

Almejas con Tomates (Clams with Cherry Tomatoes)
Photo by Karry Hosford


  • 1 pint cherry tomatoes
  • 2 pounds littleneck clams, scrubbed
  • ¼ cup dry white wine
  • 2 tablespoons olive oil
  • 2 garlic cloves, minced
  • 1 large lemon, sliced into 12 wedges
  • 8 (1-ounce) slices diagonally cut French bread (about 1 inch thick)
  • + 1 more ingredients
    • ½ cup chopped fresh parsley

Heat oil in a large nonstick skillet over medium-high heat. Add tomatoes; sauté 6 minutes or until lightly browned. Add wine, clams, garlic, and lemon, stirring to coat; cover, reduce heat, and cook 8 minutes or until shells open. Discard any unopened shells. Sprinkle with parsley. Serve clam mix...

View full recipe at My Recipes


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