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.
My Private Note
Units: US | Metric
- 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
- 1Preheat the oven to 500°F.
- 2Place the clams in a single layer in a baking dish.
- 3Scatter all the remaining ingredients except the scallions and lemon wedges over the clams.
- 4Roast the clams for 9 minutes; turn them and roast for about 9 to 10 minutes longer, until they pop open.
- 5Discard any that don’t open.
- 6To serve, place 6 clams in each bowl and divide the broth among them. Serve piping hot, garnished with scallions and lemon wedges.
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Nutritional Facts for Clams Al Forno
Serving Size: 1 (197 g)
Servings Per Recipe: 6
- Amount Per Serving
- % Daily Value
- Calories 126.9
- Calories from Fat 9
- Total Fat 1.0 g
- Saturated Fat 0.2 g
- Cholesterol 29.0 mg
- Sodium 587.0 mg
- Total Carbohydrate 13.7 g
- Dietary Fiber 1.6 g
- Sugars 2.7 g
- Protein 15.7 g
The following items or measurements are not included:
tomatoes in puree