Braised Ri Littlenecks Recipe
Native clams, blistered tomatoes, garlic chive butter, white wine, grilled garlic bread, bronze fennel
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Ingredients
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Main Ingredients
Method
Cooking Instructions
- 1
Prepare the Clams
Rinse the Littleneck clams under cold water to remove any sand or debris. Set aside.
- 2
Blister the Tomatoes
In a large skillet, heat 1 tablespoon of olive oil over medium-high heat. Add the cherry tomatoes and cook until they blister and begin to burst, about 5-7 minutes. Remove from the skillet and set aside.
- 3
Sauté Garlic
In the same skillet, add the remaining tablespoon of olive oil and minced garlic. Sauté for 1-2 minutes until fragrant.
- 4
Add Clams and Wine
Add the cleaned clams to the skillet along with the white wine and salt. Cover and cook for about 5-10 minutes, or until the clams open.
- 5
- 6
Serve
Serve the clams in a bowl, garnished with bronze fennel fronds, alongside slices of grilled garlic bread.