Steamed Clams Italian
Ingredients:
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 easyridercharters.com. 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.