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Categories:
manila olive oil onion celery stalks garlic Italian style coarse salt freshly ground black pepper red pepper parsley
Viewed: 40 - Published at: 6 years agoIngredients
- 2 pounds manila, littleneck or butter clams, washed
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 celery stalks, chopped
- 3 minced garlic cloves
- 1 28-ounce can Italian-style peeled tomatoes with basil, diced
- 1/2 teaspoon coarse salt
- 1/4 teaspoon freshly ground black pepper
- 1/8 teaspoon crushed red pepper
- 1/4 cup chopped fresh flat-leaf parsley
Method
- Arrange clams on a rack in a steamer or Dutch oven.
- Add 2 cups hot water, cover tightly and steam over medium heat 5 to 10 minutes, or just until shells open.
- Discard unopened clams.
- Heat olive oil in a nonstick skillet over medium-high heat.
- Add onion and celery; saute 6 to 8 minutes.
- Add garlic; saute 2 to 3 minutes.
- Add tomatoes; reduce heat and simmer 30 minutes.
- Add seasonings.
- Place clams in large soup} bowls.
- Spoon tomato sauce over clams.
- Sprinkle with parsley.
