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Steamed Clams with Tomatoes

Brush slices of rustic bread with olive oil and sprinkle with salt, toast in oven while clams are cooking.

  • Prep:
  • Total Time:
  • Servings: 4
Steamed Clams with Tomatoes

Photography: Bryan Gardner

Ingredients

  • 2 tablespoons olive oil, plus more for serving
  • 6 cloves garlic, thinly sliced
  • 1/4 teaspoon hot pepper flakes
  • 3/4 teaspoon dried oregano or 2 teaspoons fresh
  • 1 pint cherry tomatoes, halved (2 cups)
  • 4 pounds clams, scrubbed and rinsed

Directions

  1. In a large pot heat oil over medium-high. Add garlic, hot pepper flakes, and oregano and cook until fragrant, 1 minute. Add tomatoes, increase heat to high, and cook until tomatoes burst, about 4 minutes. Add clams and 3/4 cup water, cover, and cook until clams open, stirring once, 8 to 10 minutes. Discard any unopened clams. Drizzle with oil to serve.

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