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

Yield 6 servings


  • 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

How to Make It

  1. Scrub clams thoroughly, discarding any cracked or opened shells.

  2. 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.

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