Steamed Clams
The Galley, Santa Monica
Steamed Clams
The Galley, Santa Monica
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1 dozen clams, littleneck or cherry stone (small ones only) 1 shallot, chopped fine 1/2 small onion, chopped fine 2 cloves garlic, chopped fine 1/2 lemon 1/2 teaspoon crushed red pepper 4 ounces white wine 1 quart water 1 ounce butter 1 sprig parsley, chopped 1/2 tomato, diced dash Tabasco dash Old Bay Seasoning Directions: Heat skillet. Sauté garlic, onion and shallot for 1 minute. Add pepper, wine, water, lemon, tomato, parsley, red pepper, butter, Tabasco and Old Bay Seasoning and bring to a boil. Add clams and cover. They are done when they open wide. Serve in a bowl with broth and drawn butter. Serves 1.
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