Recipe by Annacia
Photo may be seen here in the Savor gallery: www.annacia.com. These clams are gutsy and robust. Serve them with a good, crusty country bread to sop up the juices – you don’t want to miss a drop. I have used jarred jalapeno because where I live you couldn't find a fresh one to save your life. This works well with manila clams also but you will need more as they are smaller. Also adjust the time for smaller clams, they are done when the shells are open wide.
Top Review by Amy K.
You can take this from pretty good to amazingly delicious with a few minor changes. First, you need 4 sweet onions, and add in 2-3 heads of endive. Slice all that up, throw in bowl, and squeeze half a lemon and a half glass of white wine over it. Add the red pepper flakes, chopped jalepeno and salt, toss gently. Then parboil 6-8 Italian sausages. I like to use 4 sweet and 4 spicy. Remove from boiling water and slice on the bias. In a large pan that can be used on the stovetop and in the oven(I use my circulon with stainless handles) put in your washed and rinsed clams. Pour your can of chopped tomatoes over the top. Add sliced sausages and push down with the clams. Put vegetables over the top. Heat over high heat on large burner until liquid in pan starts to boil. Place in preheated 500degree oven for 9 minutes. Turn clams over and put back in oven until clams open, another 6-8 minutes. If clam hasn't opened yet, throw it out.
- 40 littleneck clams, cleaned and scrubbed
- 2 large onions, peeled, halved, and thinly sliced (8 to 10 ounces)
- 1 jalapeno pepper, seeded and chopped
- 1⁄2 teaspoon dried red pepper flakes
- 1⁄2 cup water
- 2 tablespoons minced fresh garlic
- 1 1⁄2 cups chopped canned tomatoes in puree
- 6 tablespoons minced fresh garlic (or to taste)
- 3 scallions, cut into julienne
- 1 lemon, cut into 6 wedges
Directions See How It's Made
- Preheat the oven to 500°F.
- Place the clams in a single layer in a baking dish.
- Scatter all the remaining ingredients except the scallions and lemon wedges over the clams.
- Roast the clams for 9 minutes; turn them and roast for about 9 to 10 minutes longer, until they pop open.
- Discard any that don’t open.
- To serve, place 6 clams in each bowl and divide the broth among them. Serve piping hot, garnished with scallions and lemon wedges.