For a quick starter, try these simple Clams With Roasted Tomatoes baked in a paper bag. Serve the clams with some crusty bread and let your guests open the yummy parcels themselves.
Clams With Roasted Tomatoes
About 700g Manila Clams
4 Tbsp of Parsley, Chili, Garlic, And Lemon Flavored Butter, divided (Click here for the recipe)
1 Pack/250 g of Slow-Roasted Tomatoes, divided (Click here for the recipe)
4 Tbsp White Wine, divided
Extra Virgin Olive Oil
Freshly Ground Black Pepper
Preheat the oven to 400˚F.
Use 2 large pieces of parchment papers for each serving. Place the papers on a large bowl. Divide the clams into 2 equal portions. Top the clams with flavored butter, tomatoes, white wine, and season with sea salt and black pepper. Wrap the paper up and tie it with kitchen strings.
Place the bags on a baking tray and bake for about 18 to 20 minutes, or until the clams are cooked. To serve, cut the kitchen strings, open the paper bag, drizzle some olive oil and garnish with basil and lemon wedges. Serve immediately with some crusty bread.