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Pan-Roasted Clams with Sun-Dried Tomatoes

Serves 4 as a main course, 6 as a starter
Time 30 min
This easy clam dish packed with onions, garlic and tomatoes smells as heavenly as it tastes. Serve with crusty bread or over whole grain pasta to sop up all the wonderful juices.
Ingredients
  • 2 teaspoons extra-virgin olive oil
  • 1 large red onion, thinly sliced
  • 5 cloves garlic, thinly sliced
  • 1/8 teaspoon crushed red chile flakes
  • 1/8 teaspoon fine sea salt
  • 1/2 cup drained oil-packed sun-dried tomatoes, sliced
  • 1/2 cup dry white wine
  • 24 littleneck clams, scrubbed
  • 2 tablespoons chopped fresh parsley
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Method

Heat oil in a large, deep cast-iron skillet or other large skillet over medium-high heat.

Add onion and cook, stirring frequently, until soft and lightly browned, about 10 minutes.

Stir in garlic, chile flakes and salt and cook for 1 minute more.

Stir in tomatoes and wine and boil for 2 minutes.

Add clams, cover and cook, shaking pan frequently, until clams open, 5 to 10 minutes. (Discard any clams that do not open.) Sprinkle with parsley and spoon into bowls.

Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information.
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  • 2 teaspoons extra-virgin olive oil
  • 1 large red onion, thinly sliced
  • 5 cloves garlic, thinly sliced
  • 1/8 teaspoon crushed red chile flakes
  • 1/8 teaspoon fine sea salt
  • 1/2 cup drained oil-packed sun-dried tomatoes, sliced
  • 1/2 cup dry white wine
  • 24 littleneck clams, scrubbed
  • 2 tablespoons chopped fresh parsley
Shop recipe on Amazon

Exclusively for Prime members in select ZIP codes.