Almejas con Tomates (Clams with Cherry Tomatoes) |
|
 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
|
Appearing in a variety of guises and dishes, clams are popular in the Basque region. The locals enjoy them simply steamed, in fish stew, and prepared in many other ways, as well. Ingredients:
2 tablespoons olive oil |
1 pint cherry tomatoes |
1/4 cup dry white wine |
2 pounds littleneck clams, scrubbed |
2 garlic cloves, minced |
1 large lemon, sliced into 12 wedges |
1/2 cup chopped fresh parsley |
8 (1-ounce) slices diagonally cut french bread (about 1 inch thick) |
Directions:
1. Heat oil in a large nonstick skillet over medium-high heat. Add tomatoes; sauté 6 minutes or until lightly browned. Add wine, clams, garlic, and lemon, stirring to coat; cover, reduce heat, and cook 8 minutes or until shells open. Discard any unopened shells. Sprinkle with parsley. Serve clam mixture with French bread.
|
|