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


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

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 ...

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