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Tuscan Style Steamed Clams

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Today’s recipe comes from Chef Jack Amon of the Marx Bros. Café in Anchorage Alaska, who has this to say:

“This is a dish I serve frequently as an appetizer. The onion and carrot add a nice touch of color and the red chili gives it some zip. While designed as a first course, one could serve it over spaghetti and make a nice entrée.”

Tuscan Style Steamed Clams
By Chef Jack Amon, Marx Bros. Cafe

Serves 4

1 large red onion, finely diced
1 large carrot, peeled and finely diced
1/2 cup organic extra virgin olive oil (or organic macadamia nut oil)
2 tablespoons garlic, minced (or organic garlic granules)
1 cup dry white wine
1/2 teaspoon red chili flakes or organic cayenne
2 tablespoons Italian parsley, leaves only, finely chopped
3 lbs Manila Clams
2 tablespoons unsalted butter
Sea salt and organic coarse ground pepper

  • In a heavy pan or skillet over medium heat warm the olive oil and add the chopped garlic.
  • Sauté briefly and add the diced red onion and carrot.
  • Cook for about 12 minutes then add the clams, white wine, red chili flakes and Italian parsley.
  • Cover and cook until clams start to pop open.
  • Transfer the clams to 4 heated bowls.
  • Add the butter to the sauce and spoon over the clams.
  • Garnish with sprigs of Italian parsley and slice of toasted rustic bread.
  • Serve in bowls alone, or over pasta.

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