STEAMED CLAMS WITH TOMATOES AND CILANTRO

PORTIONS: 2

INGREDIENTS

3 lb. medium size clams

1 tbsp. olive oil

1 tbsp. sliced garlic or to taste

½ cup diced onions

½ cup white wine. (Rhine)

1 cup peeled and chopped tomatoes with the juices

¼ cup cilantro

METHOD

Wash the clams with cold water and clean the shells with a brush.

Place the clams in a recipient with cold water and salt. Leave the clams cover with water for about 1½ hours. Remove clams from water and wash then again placing them in a clean bowl.

Heat a pot with the oil and cook the garlic and onions together, but do not brown it. Add wine, tomatoes, cilantro and clams. Bring the liquid to a boil. Lower the heat and cook until clams are open. If there is any clams that do not open discharge it.

Serve in a soup plate and pour the sauce on top. Sprinkle chopped cilantro on clams.