White Wine Clams

Recipe of the Month

June 2015

Submitted by Wayne Stremel

 

Ingredients:

 

  • 4-5 dozen manila or littleneck clams (local)
  • One bottle white wine (dry)
  • Two fresh tomatoes
  • One yellow bell pepper
  • One red bell pepper
  • 2 tbsp fresh basil
  • ½  onion (Spanish, sweet Vidalia, Maui, or Texas) 
  • ½ tsp of whole pepper corn
  • 3tbsp butter

 

Preparation:

 

  • Purge, scrub, and rinse clams
  • Dice tomatoes, peppers, and onions 
  • Finely chop basil
  • Place the clean, purged clams into a 6-7 qt caldron 
  • Add wine (no water!)
  • Add the diced tomato, pepper, and onion 
  • Add the whole pepper corn 
  • Add butter

 

Bring to a boil until the clams open 

Serve with a fresh multi grain or sour dough baguette 

*Any leftover broth or clams can be reduced the next day, adding whipping cream, 3-4 tbsp diced shallots, ½ clove of garlic finely diced, to create an excellent linguine vongole.

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