Tomato & Basil Drunken Clams
Introduction
Bring the taste of the seaside to your table with Tomato & Basil Drunken Clams, a classic seafood dish featuring fresh clams steamed in a flavorful broth of tomatoes, garlic, white wine, and fragrant basil. As the clams open, they release their natural juices, creating a rich, savory sauce that’s perfect for soaking up with crusty bread or tossing with pasta. Elegant enough for entertaining yet simple enough for a weeknight dinner, this recipe is ready in about 30 minutes.
Why You’ll Love This Recipe
– Quick and easy seafood dinner
– Light, fresh, and full of Mediterranean flavors
– Rich tomato, garlic, and white wine broth
– Perfect for serving with pasta or crusty bread
– Great for date nights or special occasions
Ingredients
For the Clams
– 2 pounds fresh littleneck or Manila clams, scrubbed
– 2 tablespoons olive oil
– 4 cloves garlic, minced
– 1 small shallot, finely chopped
– 1 cup dry white wine
– 1 can (14.5 ounces) diced tomatoes
– ½ teaspoon red pepper flakes (optional)
– ¼ cup fresh basil, chopped
– Salt and freshly ground black pepper, to taste
– 2 tablespoons unsalted butter
Optional Garnishes
– Fresh parsley, chopped
– Grated Parmesan cheese (optional for serving with pasta)
– Lemon wedges
Instructions
1. Discard any clams with cracked shells or those that remain open when tapped.
2. Heat the olive oil in a large skillet or Dutch oven over medium heat.
3. Add the shallot and cook for 2–3 minutes until softened. Stir in the garlic and cook for 30 seconds until fragrant.
4. Pour in the white wine and let it simmer for 2–3 minutes to reduce slightly.
5. Add the diced tomatoes and red pepper flakes, then simmer for 5 minutes.
6. Stir in the butter and half of the chopped basil.
7. Add the clams, cover the pan, and steam for 6–8 minutes, shaking the pan occasionally, until the clams have opened.
8. Discard any clams that do not open after cooking.
9. Sprinkle with the remaining basil and fresh parsley, then season with salt and pepper to taste.
10. Serve immediately with crusty bread, toasted baguette slices, or cooked linguine.
Tips
– Use the freshest clams available for the best flavor.
– Don’t overcook the clams, as they can become tough.
– A dry white wine such as Pinot Grigio or Sauvignon Blanc works well in the broth.
– Serve immediately after cooking for the best texture and taste.
Serving Suggestions
Pair Tomato & Basil Drunken Clams with buttered linguine, toasted garlic bread, roasted vegetables, or a crisp green salad. A squeeze of fresh lemon just before serving brightens the flavors even more.
Conclusion
Tomato & Basil Drunken Clams are a simple yet elegant seafood dish that combines tender clams with a rich tomato, garlic, basil, and white wine broth. Whether served as an appetizer or the centerpiece of a meal, this flavorful recipe is sure to impress with its fresh ingredients and restaurant-quality taste.