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- Ingredients:
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- 2 garlic cloves, minced
1/4 cup extra virgin olive oil
4 canned whole plum tomatoes, drained, seeded and coarsely chopped
2 tablespoons minced fresh oregano
3 lbs very small (1-inch) hard-shelled clams such as Manila clams or cockles, scrubbed well
1/2 cup toasted bread crumbs
1 teaspoon finely grated fresh lemon zest
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- Directions:
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- Cook garlic in olive oil in a deep 4 to 6 quart heavy pot over moderately low heat, stirring, until garlic is fragrant, about 1 minute.
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- Stir in tomatoes and 1 tablespoon oregano and cook, stirring occasionally, until tomatoes break down, 4 to 5 minutes. Season with pepper.
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- Add clams, stirring well to coat, then cover pot tightly and increase heat to moderately high.
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- Cook, stirring once, until clams open, 5 to 7 minutes. (Discard any clams that have not opened after 7 minutes.)
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- While clams are cooking, toss together bread crumbs, zest and remaining tablespoon oregano.
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- Divide clams and pan juices among 8 shallow bowls, then sprinkle with bread crumbs.
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- Serve immediately. Serves 8.
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- Note: Larger hard-shelled clams such as littlenecks (2 to 2 and 1/2 inches in diameter) can be used, but cooking time will increase to 8 to 10 minutes.
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