Clams Marinara

Cooking with Bon Appétit: Appetizers, 1982

30 minutes — 12 Servings (6 servings as a main course)

Ingredients

72	small	clams (in shells)
1	large	onion (minced)
5	tablespoon	olive oil
2	large	tomatoes (peeled and chopped)
1⁄2	cup	dry white wine (rioja preferred)
1	cup	parsley (chopped)
		salt and pepper (to taste)
		crusty french bread

Instructions

Soak clams in cold water for about 1 hour, then scrub thoroughly.

In a large Dutch oven, slowly saute onion in olive oil until golden. Add tomatoes, stirring until slightly thickened. Add clams and wine. Cover and cook until clams have opened, about 5 to 10 minutes. Stir in parsley. Season to taste with salt and pepper. Serve with crusty bread.

Notes

Preparation time does not include soaking and scrubbing time.