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1
Rid clams of any sand by first scrubbing them under cold running water.
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2
Then put them in a bowl, cover with the cold water, and sprinkle with the salt.
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3
Refrigerate no longer then 30 minutes.
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4
Drain and rinse.
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5
Heat the oil in a 5-quart pot over medium.
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6
Sauce the onion 5 to 8 minutes or until golden brown. Stir in the garlic and cook another minute.
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7
Add the clams to the pot, cover securely and steam 8 minutes, or until the shells are open about an inch.
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8
Steam any clams that have not opened 1 more minute. If still unopened, discard.
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9
Keep the liquid simmering while you lift the clams onto a platter.
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10
Add the tomato and basil to the pot, cook for a few seconds.
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11
Remove the sauce from the heat.
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12
Stir in one tablespoon of the balsamic vinegar, and salt and pepper the sauce to taste.
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13
Here you have two choices. You can serve the clams hot or you can continue to follow the recipe to serve the clams room temperature.
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14
If you choose to continue let the clams and sauce cool to room temperature. Transfer the sauce to a sealed container. If desired, remove some of the top shells from the clams.
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15
Ass any liquid from the platter holding the clams to the container with the sauce.
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16
Tightly cover the clams and refrigerate separately.
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17
Take the sauce out of the refrigerator about 30 minutes before serving.
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18
10 minutes before serving remove the clams from the refrigerator and arrange them on individual plates.
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19
Taste the sauce for seasoning, stirring in the remaining vinegar if desired. spoon the sauce over the clams arrange clusters of greens on each plate and serve.
