Serves 4 for a first course
5# little neck clams (these were Maine Sea Clams, wild) [please, avoid farm raised seafood at all times]
1/2c butter
2 anchovy filets
4 cloves garlic
1c chopped tomatoes
1/4 c chopped oregano
1/4 c chopped basil
3 c white wine
1t red pepper flakes
fresh italian bread
Saute garlic and anchovy filets in the butter in the bottom of a large stock pot. Add the tomatoes and wine, bring to a boil then simmer for 20 minutes. Add fresh herbs and pepper, then add clams. Cover and let simmer for 5 minutes. Spoon clams and broth into bowls, serve with bread for dipping.
Discard any clams that did not open.
5# little neck clams (these were Maine Sea Clams, wild) [please, avoid farm raised seafood at all times]
1/2c butter
2 anchovy filets
4 cloves garlic
1c chopped tomatoes
1/4 c chopped oregano
1/4 c chopped basil
3 c white wine
1t red pepper flakes
fresh italian bread
Saute garlic and anchovy filets in the butter in the bottom of a large stock pot. Add the tomatoes and wine, bring to a boil then simmer for 20 minutes. Add fresh herbs and pepper, then add clams. Cover and let simmer for 5 minutes. Spoon clams and broth into bowls, serve with bread for dipping.
Discard any clams that did not open.