Serves: 4
INGREDIENTS
- 3 tablespoons Fairway EVOO
- 1 small onion, peeled and diced
- 12 cloves garlic, peeled and finely sliced
- 1 pinch red pepper flakes or to taste
- 1 cup white wine
- 1 (28oz) can San Marzano tomatoes, rough chopped, including liquid
- ¼ cup fresh parsley, washed, dried and chopped
- 4 dozen Little Neck Clams, scrubbed clean
- Fairway EVOO for drizzling over the top
- Crusty Italian bread or baguette, sliced and toasted; rubbed with whole, peeled garlic cloves
DIRECTIONS
- Heat the EVOO in a large shallow sauté pan over medium-high heat and add the onions.
- Sauté uncovered until the onions are translucent and fragrant.
- Add the garlic slices and red pepper flakes and sauté for one more minute.
- Add the white wine and chopped tomatoes with the liquid and allow it to come up to a rapid boil.
- Lower the heat to medium-low and reduce liquid until it’s just about completely evaporated. It’s hard to tell how long this will take so you have to watch your pan closely.
- Add the clams to the pan and cover. Allow clams to fully steam open.
- Remove the cover and add the parsley. Toss it all together.
- Remove the pan from the heat. Ration the clams and the sauce into 4 large bowls.
- Drizzle each bowl with EVOO and serve the clams hot with slices of garlic-rubbed toasted bread.
Chef’s Note: The clams in this recipe can easily be substituted with mussels if you prefer. You can also add some sliced chorizo to the pan at the same time as the garlic for a spicy spin on the dish.
