Any small clam will work here, but little hardshell clams would be traditional. I'm thinking Eastern littlenecks or cherrystones, Manila clams, venus clams, Western littlenecks (what I used) or cockles. You definitely want to serve this with crusty bread and a dry rosé wine.
Recipe by Hank Shaw on July 7, 2015
Prep time: PT15M
Cook time: PT15M
Total time: PT30M
Rating
5 stars (3 reviews)
Keywords
clams
Ingredients
3 to 4 tablespoons olive oil
1 medium onion, (sliced root to tip)
4 garlic cloves, (sliced thin)
1 tablespoon tomato paste
2/3 cup white or rosé wine
30 to 40 small hardshell clams
4 to 6 canned whole tomatoes, (crushed by hand)
1/4 cup chopped parsley
Hot sauce to taste
Categories
Appetizer
Cuisine
Spanish
Steps
Heat the olive oil in a large pan that has a lid. Cook the onions over medium heat until they soften; don't brown them. Add the garlic and cook for another minute or two.
Stir in the tomato paste and cook this for a minute or so, then stir in the wine. Add the clams and crush the canned tomatoes over them. Cover the pan and turn the heat to medium-high. Let the clams steam in this broth until they all open. Discard any that stay closed.
Uncover the pan and add the parsley, then the hot sauce. Swirl to combine and serve at once.
