Ingredients with Measurements:
- 2 pounds of fresh clams
- 1 can of diced tomatoes (14 oz)
- 1/4 cup of chopped fresh basil
- 1/4 cup of olive oil
- 4 cloves of garlic, minced
- 1/2 teaspoon of red pepper flakes
- Salt and pepper to taste
Special equipment needed:
- Large pot with lid
- Colander
- Large skillet
Step-by-step instructions:
1. Rinse the clams under cold water and discard any that are open or cracked.
2. In a large pot, bring 2 cups of water to a boil. Add the clams and cover with a lid. Cook for 5-7 minutes or until the clams have opened.
3. Use a slotted spoon to remove the clams from the pot and place them in a colander. Discard any clams that have not opened.
4. In a large skillet, heat the olive oil over medium heat. Add the garlic and red pepper flakes and cook for 1-2 minutes or until fragrant.
5. Add the can of diced tomatoes to the skillet and stir to combine. Cook for 5-7 minutes or until the sauce has thickened.
6. Add the clams to the skillet and toss to coat in the tomato sauce. Cook for an additional 2-3 minutes or until the clams are heated through.
7. Season with salt and pepper to taste.
8. Serve the clams in bowls with the tomato sauce spooned over the top. Garnish with chopped fresh basil.
Time:
Preparation time: 10 minutes
Cooking time: 20 minutes
5. Temperature:
Medium heat
Serving size:
4 servings
Nutritional information:
Calories: 250
Fat: 12g
Carbohydrates: 10g
Protein: 25g
Sodium: 500mg
Substitutions for ingredients:
- Canned whole tomatoes can be used instead of diced tomatoes.
- Fresh parsley can be used instead of basil.
- Butter can be used instead of olive oil.
Variations:
- Add cooked pasta to the skillet with the clams and tomato sauce for a pasta dish.
- Use mussels instead of clams.
- Add chopped onions to the skillet with the garlic for extra flavor.
Tips and tricks:
- Make sure to discard any clams that have not opened during cooking.
- Serve with crusty bread for dipping in the tomato sauce.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
Reheat the clams and tomato sauce in a skillet over medium heat until heated through.
Presentation ideas:
Serve the clams in individual bowls with a sprig of fresh basil on top.
Garnishes:
Chopped fresh basil
Pairings:
- Crusty bread
- White wine
Suggested side dishes:
- Roasted vegetables
- Green salad
Troubleshooting advice:
- If the tomato sauce is too thin, let it simmer for a few more minutes to thicken.
- If the clams are tough, they may have been overcooked. Reduce the cooking time by a few minutes next time.
Food safety advice:
- Discard any clams that have not opened during cooking.
- Make sure to cook the clams to an internal temperature of 145°F to ensure they are safe to eat.
Food history:
Almejas con salsa de tomate y albahaca is a traditional Spanish dish that originated in the coastal regions of Spain.
Flavor profiles:
Savory, briny, tangy, and slightly spicy.
Serving suggestions:
Serve with crusty bread and a glass of white wine for a complete meal.
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Region: Spanish