Karry Hosford
Yield
4 servings (serving size: about 7 clams, 5 tomatoes, 3 lemon wedges, 2 1/2 tablespoons broth, and 2 bread slices)

Appearing in a variety of guises and dishes, clams are popular in the Basque region. The locals enjoy them simply steamed, in fish stew, and prepared in many other ways, as well.

How to Make It

Heat oil in a large nonstick skillet over medium-high heat. Add tomatoes; sauté 6 minutes or until lightly browned. Add wine, clams, garlic, and lemon, stirring to coat; cover, reduce heat, and cook 8 minutes or until shells open. Discard any unopened shells. Sprinkle with parsley. Serve clam mixture with French bread.

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