Steamed Little Neck Clams with Champagne, Roma Tomatoes, and Scallions

Coastal Living
6 servings


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72 little neck clams
1 tablespoon minced garlic
2 tablespoons olive oil
6 roma tomatoes, peeled, seeded, and diced
2 cups champagne*
1 bunch scallions, sliced diagonally*
2 tablespoons chopped fresh Italian parsley
1/2 teaspoon cracked pepper
1/2 teaspoon cracked pepper


Scrub clams thoroughly, discarding any cracked or opened shells.

Saute garlic in hot olive oil in a Dutch oven over medium-high heat until tender. Add tomatoes, and saute 1 minute. Add champagne; bring to a boil. Add clams; cover, reduce heat, and simmer 6 to 10 minutes or until clams open. With a slotted spoon, transfer clams, still in their shells, to a serving dish, discarding any unopened shells. Spoon cooking liquid over clams; sprinkle evenly with scallions, parsley, and pepper. Serve immediately.

*Note: 2 cups sparkling wine and 1 bunch green onions may be substituted.

Created date

June 2001