Mediterranean-Style Steamed Clams Recipe
The Mediterranean-Style Steamed Clams Recipe is a culinary delight that transports the essence of the Mediterranean Sea to your dining table. This recipe features littleneck clams at its core, prized for their sweet and tender meat. They are steamed to perfection with a simple yet aromatic blend of ingredients, including fresh parsley and rich olive oil, which together elevate the clams' natural oceanic flavor. The clams release their briny juices as they cook, melding with the olive oil and parsley to create a light, yet deeply flavorful broth. This dish is not only an homage to the simplicity and elegance of Mediterranean cooking but also a tribute to the region's gift of fresh seafood. After being inspired by a picturesque Mediterranean coast, the author meticulously experimented with and perfected this recipe. Now shared, it invites food enthusiasts to embark on a gastronomic journey, bringing a taste of Mediterranean serenity and simplicity into their own kitchens.
Equipment
- 1 Dutch oven
Ingredients
- 1 green onion
- 1/3 cup parsley
- 1 1/2 cup water
- 3 pounds littleneck clams
- Extra virgin olive oil
- 1/2 teaspoon red pepper flakes
- 1 cup dry white wine
- 1 yellow onion
- 1/2 teaspoon cumin
- 1/2 teaspoon smoked paprika
- 1/2 green pepper
- Salt and pepper
- 2 ripe tomatoes
- 4 garlic cloves minced
- 1/2 red pepper
Instructions
- Clams should be cleaned.
- Put down the clams in the first container of cool simmering water for about 20 minutes.
- To make the red wine soup, add all of the ingredients to a big mixing bowl.
- 1⁄4 cup olive oil, heated in a big Dutch oven over moderate flame.
- Combine the onions, tomatoes, and garlic in a large mixing bowl.
- Cook for five minutes after seasoning with kosher salt and black pepper.
- Add the onions, smoked paprika, parmesan, and garlic powder, and stir to combine.
- Combine the white wine and liquid in a mixing bowl.
- Process for a few minutes, just until the tomato is slightly softened.
- In a red wine sauce, heat the clams.
- Reduce the heat to medium-low and add the clams.
- Cook, covered until the remainder of the clams has opened.
- Switch off the heat. Combine the spring onions and parsley in a mixing bowl.