Summer Clams With Balsamic Vinegar

READY IN: 1hr 10mins




  • Rid clams of any sand by first scrubbing them under cold running water.
  • Then put them in a bowl, cover with the cold water, and sprinkle with the salt.
  • Refrigerate no longer then 30 minutes.
  • Drain and rinse.
  • Heat the oil in a 5-quart pot over medium.
  • Sauce the onion 5 to 8 minutes or until golden brown. Stir in the garlic and cook another minute.
  • Add the clams to the pot, cover securely and steam 8 minutes, or until the shells are open about an inch.
  • Steam any clams that have not opened 1 more minute. If still unopened, discard.
  • Keep the liquid simmering while you lift the clams onto a platter.
  • Add the tomato and basil to the pot, cook for a few seconds.
  • Remove the sauce from the heat.
  • Stir in one tablespoon of the balsamic vinegar, and salt and pepper the sauce to taste.
  • Here you have two choices. You can serve the clams hot or you can continue to follow the recipe to serve the clams room temperature.
  • If you choose to continue let the clams and sauce cool to room temperature. Transfer the sauce to a sealed container. If desired, remove some of the top shells from the clams.
  • Ass any liquid from the platter holding the clams to the container with the sauce.
  • Tightly cover the clams and refrigerate separately.
  • Take the sauce out of the refrigerator about 30 minutes before serving.
  • 10 minutes before serving remove the clams from the refrigerator and arrange them on individual plates.
  • Taste the sauce for seasoning, stirring in the remaining vinegar if desired. spoon the sauce over the clams arrange clusters of greens on each plate and serve.