Summer Clams With Balsamic Vinegar Recipe

Name: Summer Clams With Balsamic Vinegar
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 lbs small clams (tiny manilas or larger littleneck clams); 2 quarts cold water; 2 tablespoons salt; 3 tablespoons extra virgin olive oil; 3 tablespoons onions, Minced; 1 garlic clove, Minced; 1 large vine ripened tomatoes, cored, seeded, chopped; 3 teaspoons fresh basil, chopped; 1 -2 tablespoon commercial balsamic vinegar; salt and pepper; 2 bunches arugula or 2 bunches romaine leaves, for garnish

Servings: persons

2 lbs small clams (tiny manilas or larger littleneck clams)
2 quarts cold water
2 tablespoons salt
3 tablespoons extra virgin olive oil
3 tablespoons onions, Minced
1 garlic clove, Minced
1 large vine ripened tomatoes, cored, seeded, chopped
3 teaspoons fresh basil, chopped
1 -2 tablespoon commercial balsamic vinegar
salt and pepper
2 bunches arugula or 2 bunches romaine leaves, for garnish

1
Rid clams of any sand by first scrubbing them under cold running water.
2
Then put them in a bowl, cover with the cold water, and sprinkle with the salt.
3
Refrigerate no longer then 30 minutes.
4
Drain and rinse.
5
Heat the oil in a 5-quart pot over medium.
6
Sauce the onion 5 to 8 minutes or until golden brown. Stir in the garlic and cook another minute.
7
Add the clams to the pot, cover securely and steam 8 minutes, or until the shells are open about an inch.
8
Steam any clams that have not opened 1 more minute. If still unopened, discard.
9
Keep the liquid simmering while you lift the clams onto a platter.
10
Add the tomato and basil to the pot, cook for a few seconds.
11
Remove the sauce from the heat.
12
Stir in one tablespoon of the balsamic vinegar, and salt and pepper the sauce to taste.
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.
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.
15
Ass any liquid from the platter holding the clams to the container with the sauce.
16
Tightly cover the clams and refrigerate separately.
17
Take the sauce out of the refrigerator about 30 minutes before serving.
18
10 minutes before serving remove the clams from the refrigerator and arrange them on individual plates.
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.

151

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 lbs small clams (tiny manilas or larger littleneck clams), 2 quarts cold water, 2 tablespoons salt, 3 tablespoons extra virgin olive oil, and more.

Yes, Summer Clams With Balsamic Vinegar falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Summer Clams With Balsamic Vinegar

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions