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Steamed Clams Italian

September 27, 2011
By Capt. DICK MAY - Catch 'em and Cook 'em , Pine Island Eagle


1 Tbsp. olive oil

2 garlic cloves - minced

1/2 cup finely chopped onion

1/4 cup finely chopped celery

1/8 to 1/4 tsp. crushed red pepper

1/4 cup dry white wine

1 (14.5 oz) can diced tomatoes - undrained

3/4 cup chicken broth

1/4 can clam juice

1 Tbsp. chopped fresh parsley

1/2 tsp. dried oregano

1/8 tsp. salt

1/8 tsp. black pepper

1 (15.5 oz) can cannellini beans - rinsed and drained

24 Little Neck or Pine Island clams

8 (1/2 inch thick) slices whole-wheat french bread baguette - toasted

How to:

Heat the oil in a dutch oven over medium-high heat. Add garlic and saute 1 minute, stirring frequently. Add onion and celery and saute for 1 minute, stirring frequently. Add red pepper and cook for 1 minute. Stir in tomatoes and bring to a simmer. Cook for 5 minutes, stirring frequently. Add chicken broth, clam juice, parsley, oregano, salt, black pepper and cannellini beans and bring to a boil. Cover and reduce heat and simmer for 2 minutes. Add clams to the pan, cover and cook over medium-high heat for 5 minutes or until clams open. Discard any unopened shells. Ladle 2/3 cup soup into 8 bowls. Top each with 3 clams and serve with toast.

Serves 8.

Capt. Dick May is the owner of Easy Rider Charters in Bokeelia. He can be reached at 283-3247 or Capt. Dick's Florida Gulf Coast Seafood and Much More (cookbook) $11.50 plus $2.50 postage can be ordered by calling the number above or by mailing to 7989 Judge Bean Road, Bokeelia, FL 33922. Make checks payable to Dick May.



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