Ingredients
- 3 smalls dozen hardshell clams
- 1/2 cup olive oil
- 3 cloves of garlic, whole, chopped, sliced or crushed
- 15 plus fresh cherry tomatoes, halved
- 2 cups dry white wine
- 1 tsp salt
- 4 tablespoons Italian parsley, chopped
Make it step by step
- Scrub and rinse the clams under cool running water.
- Heat the olive oil in a large soup pot over a medium heat. Add the garlic and sauté over medium heat until soft, but not browned. Add the tomatoes and wine and cook on medium-low for about 10 minutes.
- Toss in the clams and salt; cover, and cook over medium-high heat for 10-15 minutes. All the clams should be open after this cooking period. If any remain closed, throw them away.
- Add the parsley, stir, and serve.
- Serve with toasted bread drizzled with white truffle oil.
Nutrition and portions
Nutrition estimates and Zone blocks are not available for this recipe.
Ingredient substitutions and portion changes need a new calculation.
Recipe source
Adapted from Foodista by Anonymous, under CC BY 3.0. Formatting adapted; listed quantities and instructions are retained from the source.
Cook times in the method are source guidance, not a record of testing in our kitchen. Check food temperatures and ingredient labels when cooking.