Roasted Littleneck Clams
Puttanesca Style
North Coast Seafoods
Olive oil
1 onion, diced
2 garlic cloves, chopped
1 28-ounce can whole
peeled tomatoes,
roughly chopped
with liquid
4 tablespoons
tomato paste
12 Kalamata olives, pitted
and chopped
2 anchovy fillets, minced
1 teaspoon dried basil
24 North Coast Seafoods*
littleneck clams,
washed
1 lemon
Kosher salt and pepper
2 tablespoons chopped
fresh Italian parsley
Crusty bread, for serving
Preheat oven to 375°F.
Heat a 12-inch cast iron skillet over medium heat.
Add about 2 tablespoons of olive oil and sauté the
onion and garlic until soft. Add tomatoes, tomato
paste, olives, anchovies and basil. Simmer for
10 minutes.
Arrange clams in the skillet and place in the oven for
about 10 minutes, or until the clams open.
Remove from the oven, drizzle with olive oil, squeeze
the lemon over the clams, and season to taste with
salt and pepper. Garnish with parsley.
Bring to the table in the pan and serve with crusty
bread. Makes 2-3 servings.
* Brands may vary by region; substitute a similar product.
In a large pan, sauté onion in olive oil over medium
heat until golden.
Add tomatoes and cook, stirring, until slightly thickened.
Stir in wine, and then clams. Cover and cook until the
clams have opened, about 5-10 minutes.
Add parsley, salt and pepper.
Serve over pasta. Makes 4 servings.
* Brands may vary by region; substitute a similar product.
1 large onion, chopped
fine
4 tablespoons olive oil
2 large tomatoes, peeled
and chopped
1/2 cup dry white wine
48 Cedar Key Sweets*
farm-raised clams,
scrubbed
1/2 cup chopped
fresh parsley
Salt and pepper to taste
Cooked pasta, for serving
Clams Marinara
Cedar Key Aquaculture Farms
