Serve this dish with soft butter and crusty bread on the side.
| ||5 || doz. Manila or littleneck clams (10 clams per person) |
| ||1 || bottle dry white wine, such as Chardonnay |
| ||1 || can (16 ounces) diced tomatoes |
| ||½ || cup (1 stick) butter |
| ||2 || garlic cloves, chopped |
| ||1 || tsp. minced shallots |
| ||~ || Salt and pepper, to taste |
- Wash the clams. Toss any that are fully opened or, if gaping, don’t close when you press on them.
- Put the wine, tomatoes with juice, butter, garlic, and shallots into a large stockpot. Heat over medium high, covered, until simmering. Cook for five to 10 minutes, or until all the clams have opened. Add salt and pepper if desired.
- Ladle into a large serving bowl and pass at the table, or ladle individual servings into soup bowls.
Read more about Italian Christmas Eve traditions in “The seven-fishes feast.”