- 100 clams Littlenecks – cleaned, washed, and soaked in a brine solution for 2 to 3 hrs
- 1 head garlic jumbo, minced
- 1 ½ lbs onion diced small
- 15 small tomatoes or 12 large fresh red tomatoes “concasse" i.e. cored, scored, blanched, shocked, peeled, seeded, then medium diced
- 3 quarts clam juice bottled or canned
- olive oil extra virgin, as needed
- salt and pepper to taste
- limes sliced thin for garnish
- 1 bunch parsley chopped fine for garnish
- Be sure to soak clams in brine ahead of time. Then, heat a large round sauté pan with high sides (a rondeau), to a medium high temperature, add olive oil to coat the bottom.
- When that gets good and hot add your diced onions, sauté quickly, then add minced garlic, stirring all the time.
- After the onions have turned translucent add your tomatoes and sauté for two to three minutes.
- Add the clam juice and raise the heat to a boil. When you get to a boil add the whole clams.
- Use tongs to remove the clams as they open and put them in a container. After all the clams have opened, return them to the cooking pan, salt and pepper to taste. Serve immediately.
- To serve place 10 clams in a large heated bowl, ladle broth and veggies over the clams. Garnish with a twisted lime slice and the chopped parsley.
Chef Edmondson hails from the Bay Creek Resort and Club (Aqua Restaurant) in Cape Charles, on the Eastern Shore of Virginia. He prepared this recipe for the Romancing the Clam event in Savannah, Ga. in 2009.
Calories: 241kcal | Carbohydrates: 45g | Protein: 7g | Fat: 4g | Saturated Fat: 1g | Cholesterol: 6mg | Sodium: 1166mg | Potassium: 799mg | Fiber: 5g | Sugar: 17g | Vitamin A: 2031IU | Vitamin C: 45mg | Calcium: 65mg | Iron: 1mg
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