Mexican Steamed Clams

15 Min.
10 Min.
4
Ingredients
2
dozen little neck clams, cleaned and soaked in ice water
2 dozen little neck clams, cleaned and soaked in ice water
¼
cup olive oil
¼ cup olive oil
1
cup minced onion
1 cup minced onion
1
thinly sliced serrano pepper
1 thinly sliced serrano pepper
2
tablespoons minced garlic
2 tablespoons minced garlic
1
tablespoon Better Than Bouillon® Clam Base
1 tablespoon Better Than Bouillon® Clam Base
1
(15-ounce) can diced tomatoes, drained
1 (15-ounce) can diced tomatoes, drained
1
cup freshly chopped cilantro
1 cup freshly chopped cilantro
Directions
  1. Add the oil to a small saucepan over medium heat. Add the onions and serrano pepper and cook for 2-3 minutes. Add the garlic, Clam Base, and diced tomatoes and cook for 30 seconds more. Stir in the cilantro. Pour the sauce over the steamed clams.
  2. Add 2 inches of water to a large stockpot and bring to a boil. Add the clams to the water. Cover and steam for 4-5 minutes. When the clams have opened remove them from the pan to a large serving bowl. Discard any unopened clams.
  3. Serve immediately.

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