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Steamed Little Neck Clams with Champagne, Roma Tomatoes, and Scallions

Ingredients

  • ½ teaspoon cracked pepper
  • 2 cups champagne*
  • ½ teaspoon cracked pepper
  • 1 tablespoon minced garlic
  • 2 tablespoons olive oil
  • 2 tablespoons chopped fresh Italian parsley
  • 72 little neck clams
  • + 2 more ingredients
    • 1 bunch scallions, sliced diagonally*
    • 6 roma tomatoes, peeled, seeded, and diced

Scrub clams thoroughly, discarding any cracked or opened shells. Saute garlic in hot olive oil in a Dutch oven over medium-high heat until tender. Add tomatoes, and saute 1 minute. Add champagne; bring to a boil. Add clams; cover, reduce heat, and simmer 6 to 10 minutes or until clams open. With ...

View full recipe at My Recipes

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