Spicy Tomato Clams
For those who enjoy a spicy twist to their meals, this Spicy Tomato Clams recipe is a delightful choice. Dried red chili peppers add an extra kick to the tomato sauce, making it a fiery yet flavorful dish.
Ingredients
Serves 4 to 6
- 2 tablespoons of olive oil
- 1 medium onion finely chopped (approximately 2/3 cup)
- 2 garlic cloves finely chopped
- 2 medium tomatoes peeled and finely chopped (about 1 1/3 cups)
- 1 tablespoon of tomato paste
- 1 teaspoon of ground paprika
- 1/2 cup of dry white wine
- Salt to taste
- Freshly ground black pepper to taste
- 1 tablespoon of finely chopped fresh flat-leaf parsley
- 1/2 dried red chili pepper seeded and crumbled
- 1 1/2 dozen very small clams such as Manila or littleneck
Instructions
- Heat the olive oil in a shallow earthenware casserole dish or Dutch oven over medium heat.
- Add the chopped onion and garlic and sauté, stirring, until the onion becomes wilted and translucent, which should take about 5 minutes.
- Stir in all the remaining ingredients except the clams.
- Cover and cook for an additional 10 minutes.
- Increase the heat to medium-high.
- Add the clams and cook uncovered until they open, removing each one as it opens.
- Return any clams that have opened to the pan, and discard any unopened clams.
- Cook, stirring occasionally, for an extra 5 minutes.
- If using an earthenware dish, you can serve the dish hot directly from it, or transfer the contents to a platter.
- Enjoy!