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Steamer Clams Italian Style Recipe

Steamer Clams Italian Style Recipe - 4 servings

Ingredients:

5 dozen steamer clams

3 gallons cold water for soaking solution

1 cup cornmeal for soaking solution

1 tablespoon olive oil

1 onion, chopped

1 garlic clove, minced

2 celery stalks, chopped

28-ounce can plum tomatoes, diced

1/4 cup chopped fresh parsley

Freshly ground pepper

Method:

Scrub clams. Place in a large bowl and cover with cold water. Sprinkle with cornmeal and let stand 30 minutes. Drain and rinse, discard cornmeal, discard any clams that are not tightly closed or that do not close when pressed. Arrange clams on a rack in a steamer or Dutch oven, add 2 cups hot water. Cover tightly and steam over medium high heat 5-10 minutes, or just until shells open. Discard any clams that do not open. Reserve nectar for chowder. Heat olive oil in a nonstick skillet, add onion, garlic and celery, and saute until tender. Add tomatoes. Reduce heat and simmer 30 minutes. To serve, arrange clams in their shells in soup bowls, cover with tomato mixture. Sprinkle with fresh parsley and ground pepper.


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