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Tuscan Style Steamed Clams
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 1‒2 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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