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Littleneck Clams With Oil And Garlic
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Fresh littleneck clams are simmered in a basil-garlic broth which gently steams them open and infuses them with flavor. The sauce is amazing so make sure to serve it with the clams. This recipe can be served as an entree (over pasta) or appetizer (with bread). If you can't get littleneck clams you can substitute cherrystone. They are larger but will work just as well.
serves/makes:
ready in:
under 30 minutes
under 30 minutes
1 review
ingredients
4 tablespoons fine quality olive oil
5 cloves garlic, thinly sliced
32 littleneck clams, scrubbed and rinsed
1 cup bottled clam juice or broth
1 tablespoon chopped fresh basil
1 teaspoon dried red pepper flakes
salt and freshly ground black pepper, to taste
2 tablespoons chopped fresh flat-leaf parsley
fresh Italian bread
OR
hot, cooked angel hair pasta or spaghettini
directions
Heat the oil in a deep skillet over medium heat. Add the sliced garlic and cook until just light golden brown, about one minute. Do not let it burn.
Add the clams, clam juice, fresh basil, and red pepper flakes. Bring to a boil then reduce the heat and let simmer until the clams open, about 8-9 minutes.
Remove and discard any clams that do not open.
Season to taste with salt and pepper. Transfer the clams and sauce to a wide bowl and sprinkle with parsley. Serve with bread to sop up the juices or serve over pasta.
Recipe Source: Adapted from Quitos Restaurant, Bristol, R.I.
nutrition data
Nutritional data has not been calculated yet.
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reviews & comments
August 19, 2016
We LOVE this as an appetizer. Sop up the clam juice with the bread, scoop out some clam and put it on the bread. Eat! I tried it with seafood stock instead of clam juice but I prefer the clam juice.