Ingredients
18 Cherrystone clams (more or less depending on size)
2 cloves garlic crushed and minced
1 shallot roughly chopped
1 plum tomoto roughly diced
2 sprigs fresh thyme
dash of red pepper flakes
few grinds of black pepper
4 oz. dry unoaked wine chopped parsley
1 tbsp butter
Note: don’t add salt - clams are loaded with salt water.
Preparation
Saute garlic and shallots in olive oil until wilted add the rest of the ingredients except butter and clams saute until tomatoes start 2 wilt (2 minutes - high heat) add clams and cover tightly
Cook until clams open up, stirring occasionally (6-8 miuntes) toss out clams that don’t open
Remove clams to serving dishes, add butter to “sauce” add 75% of parsley. Spoon sauce over clams and garnish with the remaining parsley
Serve with a salad and crusty french bread to sop up the sauce.
