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Spicy Spanish Clams Recipe

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This recipe for Spicy Spanish Clams, by , is from The Donovan Family Online Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
William Rice

Category:
Category:

Ingredients:  
Ingredients:  
3 to 4 tablespoons olive oil
1 medium onion, sliced root to tip
4 garlic cloves, sliced thin
1 tablespoon tomato paste
2/3 cup white or rosť wine
30 to 40 small hardshell clams
4 to 6 canned whole tomatoes, crushed by hand
1/4 cup chopped parsley
Hot sauce to taste

Directions:
Directions:
Heat the olive oil in a large pan that has a lid. Cook the onions over medium heat until they soften; don't brown them. Add the garlic and cook for another minute or two.
Stir in the tomato paste and cook this for a minute or so, then stir in the wine. Add the clams and crush the canned tomatoes over them. Cover the pan and turn the heat to medium-high. Let the clams steam in this broth until they all open. Discard any that stay closed.
Uncover the pan and add the parsley, then the hot sauce. Swirl to combine and serve at once.

Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
30 minutes

 

 

 

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