Clams Posilipo (hh) Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
1 tbsp: Olive oil,
3 large: Garlic cloves, minced
1/2 cup: Canned crushed tomatoes with added puree,
1/2 cup: Fish stock OR bottled clam juice,
1 tsp: Dried oregano, crumbled
36: Littleneck clams, scrubbed
Minced fresh parsley,
Directions:
Heat oil in heavy large skillet over medium heat. Add garlic and
saute 1 minute. Add crushed tomatoes, fish stock, and oregano; bring
to boil. Add clams, cover and cook until clams open, about 7 minutes.
Discard any clams that do not open. Divide clams and sauce among
bowls. Sprinkle with parsley and serve immediately. Note: original
recipe called for 1/4 cup olive oil. Cutting back doesnt affect
taste, just nutritional value.
Source from luhu.jp
saute 1 minute. Add crushed tomatoes, fish stock, and oregano; bring
to boil. Add clams, cover and cook until clams open, about 7 minutes.
Discard any clams that do not open. Divide clams and sauce among
bowls. Sprinkle with parsley and serve immediately. Note: original
recipe called for 1/4 cup olive oil. Cutting back doesnt affect
taste, just nutritional value.
Source from luhu.jp