Clams with Tomato Sauce
by Editorial Staff
Bivalve clams are cooked in tomato sauce and served with lime wedges.
Servings: 6
Ingredients
- Small bivalve mollusks, white – 1.3 kg
- Canned tomatoes without skin (chopped) – 400 g
- Large potatoes (diced) – 1 pc. (250 g)
- Olive oil – 2 tbsp
- Onions (finely chopped) – 1 pc.
- Garlic (crushed) – 3 cloves
- Red chili pepper (finely chopped) – 2 pcs.
- Dry white wine – 250 g
- Fish broth – 400 g
- Fresh cilantro (chopped) – 1 tbsp
- Fresh parsley (chopped) – 1 tbsp
- Salt to taste
- Lime wedges for serving\
Directions
- Heat the olive oil in a large, heavy saucepan. Put the onion in a saucepan, cook over low heat, stirring occasionally, for about 5 minutes. Add garlic and chili, cook for a couple of minutes. Pour wine over vegetables, bring to a boil, cook for a couple of minutes.
- Add the tomatoes, potatoes and broth to the saucepan, bring to a boil, cover the saucepan, and cook the sauce over low heat.
- Salt the sauce, cook for 15 minutes, until the potatoes are soft.
- Wash the mollusks and brush the shells. Remove damaged or already opened shells. Place the clams in a saucepan with sauce, cover, cook for 3-4 minutes. Remove unopened shells. Add herbs and salt to taste into a saucepan with opened shellfish.
Serve the clams with sauce in portioned bowls with lime wedges.
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