Clams in White Wine Garlic Tomatoes and Parsley


  • 2 lbs of fresh little neck clams in shell
  • 2 tbs extra virgin olive oil
  • 1 onion diced
  • 3 cloves garlic minced
  • 2 vine ripe tomatoes. peeled, seeded and chopped
  • 1 tbs of parsley, Italian flat leaf, or curly
  • small pinch of freshmen grated nutmeg
  • 1/4 cup dry white wine
  • Kosher salt and fresh cracked black pepper to taste
This is a quick and easy dish. If you love shell fish don’t deprive your taste buds by missing these wonderfully, delicious clams.


  •  Soak the clams in water with a pinch of cornmeal for a couple of hours to release any grit.
  •  Discard any open clams.
  •  Heat oil in an oven proof casserole dish and cook the onion over low heat until clear.
  • Add the garlic and tomato and cook for another 3 minutes until the garlic is fragrant.
  • Add the clams and cook covered over low heat until the clams open. This should only take about 3 minutes. Discard any clams that do not open.
  • Add the white wine, parsley and nutmeg, and stir gently covering the clams with the sauce.Cook for another 2 minutes.
  • Serve with some crusty bread.


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