Sunday, May 27, 2012

Clams With Roasted Tomatoes


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

Ingredients

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

Sea Salt
Freshly Ground Black Pepper
Basil Leaves

Lemon Wedges

Parchment Paper
Kitchen Strings

Method

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.

Author

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4 comments:

  1. 700 clams? Typo.

    ReplyDelete
  2. @Anonymous: Oops! Thanks...edited!

    ReplyDelete
  3. Such a simple recipe that celebrates the clams. I like the idea that the parcels can be made ahead of time and then popped into the oven when your guests arrive.

    ReplyDelete

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