Okay, maybe you’re nervous about cooking seafood at home, but trust me when I say, don’t be! A big pot of clams is so easy, and it only takes about 10 minutes from start to finish, so it’s one of the fastest ways to dive in.
Sarah’s Tip of the Day:
You only need a few ingredients for this meal. Start by sauteing some sliced garlic with red pepper flakes and chopped oregano. Toss in some halved cherry tomatoes, then add littleneck clams (make sure they’re well scrubbed!) and some wine or water. While they cook, broil up some rustic bread. In minutes, you’ll have perfect clams with plenty of broth and toast to soak up every drop.
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PREP: 5 MINS
TOTAL TIME: 18 MINS
2 tablespoons olive oil, plus more for serving
6 cloves garlic, thinly sliced
1/4 teaspoon hot pepper flakes
3/4 teaspoon dried oregano or 2 teaspoons fresh
1 pint cherry tomatoes, halved (2 cups)
4 pounds clams, scrubbed and rinsed
In a large pot heat oil over medium-high. Add garlic, hot pepper flakes, and oregano and cook until fragrant, 1 minute. Add tomatoes, increase heat to high, and cook until tomatoes burst, about 4 minutes. Add clams and 3/4 cup water, cover, and cook until clams open, stirring once, 8 to 10 minutes. Discard any unopened clams. Drizzle with oil to serve.
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Sarah Carey is the editor of Everyday Food magazine and her job is to come up with the best ways to make fast, delicious food at home. But she’s also a mom to two hungry kids, so the question “What’s for dinner?” is never far from her mind — or theirs, it seems! Her days can get crazy busy (whose don’t?), so these videos are all about her favorite fast, fresh meals — and the tricks she uses to make it all SO much easier.
Steamed Clams and Tomatoes – Everyday Food with Sarah Carey
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