Clams Posillipo Recipe

Cooking Instructions

1. 1

   Prepare the Clams

   Rinse the little neck clams under cold water to remove any sand or grit. Discard any clams that are open and do not close when tapped.

2. 2

   Cook the Aromatics

   In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes. Add the minced garlic and cook for another minute until fragrant.

3. 3

   Simmer the Sauce

   Stir in the chunky marinara sauce, dried oregano, salt, and black pepper. Bring the mixture to a simmer.

4. 4

   Add the Clams

   Add the cleaned clams to the pot. Cover and cook for about 5-7 minutes, or until the clams open up. Discard any that do not open.

5. 5

   Prepare the Garlic Toast

   While the clams are cooking, preheat the oven to 375°F (190°C). Mix the softened butter with minced garlic and spread it on the sliced French bread. Place the slices on a baking sheet and bake for about 10 minutes or until golden and crispy.

6. 6

   Serve

   Garnish the clam dish with fresh parsley and serve hot with the garlic toast on the side.