Ingredients
The following ingredients have 4 Servings
- 3 Tablespoons extra virgin olive oil
- 1 medium yellow onion (diced)
- 6 large garlic cloves (finely chopped)
- 1/2 teaspoon crushed red pepper flakes
- 50 littleneck clams (cleaned (about 4 to 5 pounds))
- 1/2 cup diced tomatoes
- 1/2 teaspoon salt
- 1/8 teaspoon freshly ground black pepper
- 2 Tablespoons white wine (or bone broth)
- 1/2 cup flat leaf parsley (finely chopped)
- 1 crusty sourdough or Gluten Free baguette (sliced)
- 3 T heavy cream OR coconut cream ((OPTIONAL, not included in nutrition information))
Instruction
- Begin by soaking and cleaning clams:Give them a really good rinse and place in a large pot. Cover with ice cold water and add a few Tablespoons of coarse Kosher salt or coarse Sea Salt. I also like to add a handful of cornmeal. This helps agitate the clams and makes them purge some of the sand and dirt inside the shells. Allow to sit for 45 min to an hour. Rinse again, strain and keep refrigerated (preferably on a bag of ice) until ready to cook. Toss any cracked or damaged clams before cooking.
- Dice yellow onion and finely chop garlic. Chop parsley for serving and set aside.
- Heat a large Dutch Oven or other large pot over medium high heat. Once hot, add olive oil and then diced onion along with a pinch of salt and pepper. Saute 4 to 5 minutes, until onions begin to be fragrant and are starting to soften.
- Add finely chopped garlic and continue cooking, stirring frequently, for 1 minute.
- Add crushed red pepper flakes and stir for 30 to 45 seconds, until fragrant.
- Pour in diced tomatoes, salt and pepper. Stir and bring to a rolling boil.
- Once boiling, add in clams. Cover tightly and allow to steam for 5 to 10 minutes, checking after 4 minutes and then every 2 minutes until most (there are usually a few that don't open) are opened.
- Stir in wine or broth, taste and adjust seasoning if necessary. Top with chopped parsley and serve immediately with crusty sourdough or GF baguette. ENJOY!
