Clam Broth with Garlic and Tomato
This is a crazy simple recipe that is utterly delicious – the natural combination of clams sauteed in wine is a winner. I haven’t included any pasta in this recipe because I prefer to soak up this sauce with bread, but you could easily serve this over linguine. Enjoy!
Servings Prep Time
2People 10Minutes
Cook Time
10Minutes
Servings Prep Time
2People 10Minutes
Cook Time
10Minutes
Ingredients
Instructions
  1. Start off by rinsing your clams in a collander – you want to remove the sand that might be sticking to their shells so don’t be afraid to get your hands in there.
  2. Chop up your garlic and parsley; set aside the parsley and add the garlic to a large pan coated in the olive oil on medium-low heat.
  3. After about 3 minutes add the clams to the pan and toss gently to coat in oil and garlic.
  4. Increase the heat to medium high and add the wine, parsley, and tomato sauce, stirring gently. Cook until all the clams are open and the alcohol has cooked off (~ 5 minutes). Serve with a generous amount of crushed chili flake. Finito.