Caprese Clams are a delicious steamed clams recipe with manila clams, bursting tomatoes, garlic and thick cut croutons in a luscious basil, lemon white wine sauce.
Course Appetizer
Cuisine American
Cook Time 15 minutesminutes
Total Time 15 minutesminutes
Servings 2servings
Calories 360kcal
Author Tristin Rieken
Ingredients
2pounds manila clams
1largelemon zested and juiced
½cupwhite wine
4clovesgarlicsliced
2tablespoonsbutter
½cupbasil leavestorn
½cupcroutons
1pintcherry tomatoes
¼cupgrated parmesan cheese
pinchred pepper flakes
salt and pepper to taste
Instructions
Heat a large cast iron pan over medium high heat on the stovetop or on grill over medium hot coals.
Add butter, red pepper flakes and cherry tomatoes to the hot pan. Cook until butter is melted, and tomatoes begin to puff slightly, about 1 minute.
Add sliced garlic and clams to the buttered tomatoes and stir or shake to prevent garlic from scorching. Turn clams to coat in butter and cook over medium heat for about a minute before adding white wine, lemon juice and lemon zest.
2 pounds manila clams, ½ cup white wine, 4 cloves garlic, 1 large lemon
Cover and continue cooking until clams open, about 3 – 5 minutes then remove cover, stir, and remove and discard any clams that have not opened. Season broth to taste with salt and pepper.
salt and pepper to taste
Top with freshly grated parmesan cheese, croutons, and basil.
½ cup basil leaves, ¼ cup grated parmesan cheese, ½ cup croutons