"exploding" Little Neck Clams Recipe
Popped open with garlic, cherry tomatoes, touch of hot chile
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Ingredients
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Seafood
Vegetables
Spices
Oils
Method
Preparation
- 1
Clean the Clams
Rinse the little neck clams under cold running water to remove any sand or debris. Scrub the shells with a brush if necessary.
- 2
Chop the Garlic
Peel and finely chop the garlic cloves.
- 3
Halve the Cherry Tomatoes
Wash the cherry tomatoes and cut them in half.
- 4
Chop the Parsley
Finely chop the fresh parsley for garnish.
Cooking
- 5
Sauté the Garlic
In a large skillet, heat the olive oil over medium heat. Add the chopped garlic and sauté for about 1-2 minutes, until fragrant but not browned.
- 6
Add Tomatoes and Spices
Stir in the halved cherry tomatoes, hot chile flakes, salt, and black pepper. Cook for about 3-4 minutes, until the tomatoes start to soften and release their juices.
- 7
- 8
Steam the Clams
Cook for approximately 5-7 minutes, or until the clams have opened up. Discard any clams that do not open.
- 9
