To serve 4
Littleneck or steamer Clams – 1 pound (scrubbed under running water with a hard bristle kitchen brush)
1 Med spanish onion chopped fine
1/2 cup of chopped flat leaf italian parsley
2-3 cloves of garlic – chopped fine
1 cup of dry white wine
1 pat of butter
Juice of a Lemon
2 Tbsp OO
salt and pepper to taste
 |
| Sautee onions, half of the parsley and the garlic on a medium heat in OO and butter till the onions turn pink. |
 |
| Scrub the clams well to remove any dirt/grit |
 |
| Add the wine and a cup of water and let the mixture come to a boil on high heat. Add half of the lemon juice and the clams and lower the heat to a medium and cover the pan. |
 |
| Cook for about 7-8 minutes in the covered pan. Open the cover and see if all the clams have opened up. If not, give another couple of minutes. Discard the clams that are still closed. |
 |
| Beautiful campari tomatoes |
 |
| Add a couple of Tbsps of OO, salt and pepper and roast the tomatoes in a preheated oven at 350 degrees for about 12-15 minutes till desired doneness. |
 |
| Done ! |
 |
| Broil slices of french bread/baguette rubbed with butter, a clove of garlic and salt and pepper for about 3-4 minutes |
To serve, add lemon juice and the rest of the parsley.