Mediterranean-Style Steamed Clams Recipe

Ingredients

• Olive oil

  Salad or cooking

  2 tbsp or 27g

• Onions

  Raw

  1 medium or 110g

• Green bell pepper

  Sweet, green, raw

  ½ medium or 60g

• Red bell pepper

  Sweet, raw

  ½ medium or 60g

• Garlic

  Raw

  4 cloves, minced or 12g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

• Tomatoes

  Red, ripe, raw, year round average

  2 medium whole or 246g

• Cumin

  Spices, cumin seed

  ½ tsp, ground or 2g

• Paprika

  Spices

  ½ tsp or 1g

• White wine

  Alcoholic beverage, table

  8 fl oz or 235g

• Water

  Plain, clean water

  1 ½ cup or 355g

• Clam

  Mollusks, mixed species, raw

  3 lb (with shell), yield after shell removed or 204g

• Scallions

  Spring onions or scallions (includes tops and bulb), raw

  1 medium or 15g

• Parsley

  Raw

  ⅓ cup or 20g

Directions

1. Sort through the clams and discard any that are open and won't close.
2. Prepare three large bowls: fill two with cool salted water (1/3 cup salt per gallon) and one with plain water.
3. Clean the clams by soaking them in the first bowl for 20 minutes, then transfer to the second bowl for another 20 minutes. Scrub clean and place in the unsalted water for a final 20 minutes. Keep clams cool with ice or by refrigerating.
4. Chop the onion, peppers, tomatoes, green onion, and parsley. Mince the garlic.
5. In a large Dutch oven, heat the olive oil over medium heat. Add the onions, peppers, and garlic. Season with salt and pepper, cooking for 5 minutes while stirring.
6. Stir in the tomatoes, cumin, paprika, and pour in the dry white wine and water. Bring to a gentle boil and cook until the tomatoes soften, about 5 to 7 minutes. Adjust salt if necessary.
7. Reduce the heat to medium, add the clams, cover, and cook until most clams open, about 7 to 10 minutes. Discard any that remain closed.
8. Turn off the heat and add the scallions and parsley. Serve immediately.