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Recipe Summary

Yield:
6 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Scrub clams thoroughly, discarding any cracked or opened shells.

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  • 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.

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