Italiano Steamed Tuscany Clams

This is a dish that can be served as an appetizer. The onion and carrot add a nice touch of color and the red chili gives it some zip. You could serve it over spaghetti squash and makespanish-clams-ck-1932633-x this into a mouth watering entrée.  Either way you serve it, you and your guests will love it, Buon Appetito! 



Italiano Steamed Tuscany Clams
Serves 4
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  1. 1 large red onion, finely diced
  2. 1 large carrot, peeled and finely diced
  3. 1/2 cup organic extra virgin olive oil (or organic macadamia nut oil)
  4. 2 tablespoons garlic, minced (or organic garlic granules)
  5. 1 cup dry white wine
  6. 1/2 teaspoon red chili flakes or organic cayenne
  7. 2 tablespoons Italian parsley, leaves only, finely chopped
  8. 3 lbs Manila Clams
  9. 2 tablespoons unsalted butter
  10. Sea salt and organic coarse ground pepper
  1. In a heavy pan or skillet over medium heat warm the olive oil and add the chopped garlic.
  2. Sauté briefly and add the diced red onion and carrot.
  3. Cook for about 1‒2 minutes then add the clams, white wine, red chili flakes and Italian parsley.
  4. Cover and cook until clams start to pop open.
  5. Transfer the clams to 4 heated bowls.
  6. Add the butter to the sauce and spoon over the clams.
  7. Garnish with sprigs of Italian parsley and slice of toasted rustic bread.
  8. Serve in bowls alone, or over pasta.
My Healthy Paleo








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