Vongole Recipe
steamed little neck clams in a fairly spicy tomato & clam broth with carmelized onions & hot cherry peppers
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Ingredients
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Main Ingredients
Method
Cooking Instructions
- 1
Preparation
Rinse the little neck clams under cold water to remove any sand or debris. Set aside.
- 2
- 3
Add Garlic and Spices
Stir in the minced garlic, hot cherry peppers, and red pepper flakes. Cook for an additional 2 minutes, stirring frequently.
- 4
Combine Tomatoes and Clam Juice
Add the canned diced tomatoes (with juice) and clam juice to the pot. Bring to a simmer and let cook for about 5 minutes.
- 5
Add Clams
Add the rinsed clams to the pot, cover, and cook for about 5-7 minutes, or until the clams have opened. Discard any clams that do not open.
- 6
Season and Serve
Season with salt and black pepper to taste. Garnish with chopped parsley before serving. Enjoy with crusty bread!
