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  • Steamed Clams & Tomatoes

    STeamed Clams & Tomatoes

    I have been in the car for a lifetime. Okay, not quite a litetime, perhaps it was just a month. Okay, fine, not a month. SIGH! It had to be a week. Really. Those 6 1/2 hours in the car battling Friday traffic to the Cape seemed to have lasted at least a week!

    I am TIRED!

    My tushy is SORE!

    I am CRANKY!

    I am STARVING! Yes, I know, when am I ever NOT starving.

    A quick stop at the supermarket and then I can stretch (unpack the car), have a glass of wine (put the groceries away), and do what helps me unwind best (we’re hungry, what is there to eat) … COOK!

    But it’s late and the sun is setting. I really want to sit with my love and watch the sun set over the bay and don’t necessarily want to be tied to the stove (an electric one to boot … oh, the horror), so whatever it is it has to be quick … but it still has to be GOOD!

    Oh, Everyday Food, you have saved me yet again. While I miss the printed magazine terribly – oh, please bring it back – the online version will suffice (a little) and brought me this fabulous, quick and easy recipe.

    To make this a little more substantial, I put it over linguine. But for a really light supper, just bread and a salad would do the trick!

    • 2 T olive oil, plus more for serving
    • 6 cloves garlic, thinly sliced
    • 1/4 t hot pepper flakes
    • 3/4 t dried oregano or 2 teaspoons fresh
    • 1 pint cherry tomatoes, halved (2 cups)
    • 4 pounds clams, scrubbed and rinsed
    • small handful of flat leaf parsley, finely chopped

    NOTE: I used Little Neck clams.


    In a large pot heat oil over medium-high, add garlic, hot pepper flakes, and oregano. Cook until fragrant, 1 minute.

    Add tomatoes

    Add tomatoes, increase heat to high, and cook until the tomatoes burst, about 4 minutes.

    NOTE: They don’t really burst, they’re already cut in half. But the skins start to pucker and the tomato halves start to break down a little.

    Add clams

    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 and sprinkle chopped parsley on top to serve.

    NOTE: I sliced some Italian bread, brushed it with olive oil, a sprinkle of salt, and put them into the oven as I dumped the clams into the pot. Perfect to sop up all the delicious liquid in the bowl.

    5 Responses

    1. Looks soooo good!

    2. This looks worth a long drive to me. Love this one!

    3. I love this recipe. I never thought of adding tomatoes to clams. I love this.

    4. Oh Boy! This really looks so delish! I loved the look of your steamed clam dish….oozing with flavours, I must say! I never tried clams in this way!

    5. Thanks for joining Andrea, hope to see you there often. 🙂

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