Clams with tomato and wine

    15 min

    Clams don't need much in terms of ingredients or time. In this recipe they are pan fried with fresh tomatoes and dry white wine. Serve over pasta or with rice, quinoa or other grains.

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    Serves: 4 

    • 2 tablespoons butter
    • 1 onion, minced
    • 3 tomatoes, diced
    • 2 tablespoons lemon juice
    • 60ml dry white wine
    • 1kg clams in their shells
    • 2 tablespoons minced parsley
    • salt and pepper

    Prep:5min  ›  Cook:10min  ›  Ready in:15min 

    1. Heat butter in a frying pan and cook onion in butter until translucent.
    2. Add the tomatoes and continue to cook till they start to soften.
    3. Add lemon juice and wine. Stir to combine.
    4. Add scallops, cover and cook till the clam shells open, about 7 to 8 minutes. Discard the shells that haven't opened.
    5. Season with salt and pepper and serve with minced parsley.

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