Return Index | Add to

Clams Al Forno
suggested wine: 1999 Brovia Roero Arneis. (Piedmont, Italy)

These clams are gutsy and robust. Serve them with a good, crusty country bread to sop up the juices you dont want to miss a drop.

36 to 40 littleneck clams, cleaned and scrubbed
2 large onions (8 to 10 ounces), peeled, halved, and thinly sliced
1 jalapeo pepper, seeded and chopped
teaspoon dried red pepper flakes
cup water
2 tablespoons minced fresh garlic
1 cups chopped canned tomatoes in heavy puree
8 tablespoons minced fresh garlic
3 scallions, cut into julienne
1 lemon, cut into 6 wedges

1. Preheat the oven to 500 degrees.
2. Place the clams in a single layer in a baking dish.
3. Scatter all the remaining ingredients except the scallions and lemon wedges over the clams. Roast the clams for 9 minutes; turn them and roast for about 9 to 10 minutes longer, until they pop open. Discard any that dont open.
4. To serve, place 6 clams in each bowl and divide the broth among them. Serve piping hot, garnished with scallions and lemon wedges.

Serves 6 as an appetizer