Clams with Tomato and Garlic

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Clams with Tomato and Garlic

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Here is my adaption of a Jose Andres recipe using the juice of the clams to make the finishing sauce for the dish. This is a very light and refreshing way to eat clams with huge flavor and a lot of garlic.



Clams with Tomato and Garlic

On 19/09/2011 (Monday) at 2:47 pm by Benny.
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  • Prep Time:
    10 min
  • Cook Time:
    11 min
  • Ready Time:
    21 min


2 servings


  • 8 fresh little neck clams these are the perfect size for this dish
  • one small tomato crushed
  • half a clove of garlic
  • handfull of parsley or any micro green I used broccoli greens
  • olive oil
  • teaspoon sherry vinegar


VIDEO Saucing the Clams

Start by skinning your tomato (you can use canned skinless tomatoes if you like) put a criss cross on the bottom and into boiling water for ten seconds then into an ice bath. the skin should be easy to take off now. In a bowl crush that tomato until its almost sauce. Add a tablespoon of olive oil and a teaspoon of sherry vinegar mix and set aside.

Get your live clams into a steamer (you can also put them in a pot with water as well) and steam until they just open careful not to spill the clam juice in the shell. Remove the clams from the shells over a bowl to catch any of the liqueur.

Add one chopped clove of garlic and a small handful or parsley or micro greens,  a touch of olive oil and transfer to a mortar and pestle and crush until it becomes a nice green liquid and the garlic has dissolved. Add a touch of salt and check for seasoning.

To plate spoon some of the tomato sauce on the bottom of the plate and lay the clams on top and finish with the garlic green sauce on top.

That’s it! easy stuff and a great way to enjoy freshly steamed clams.




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