Description
A sophisticated seafood dish featuring tender clams steamed in a savory tomato broth with fresh basil and a hint of creamy blue cheese.
Ingredients
Scale
- 2 pounds fresh littleneck clams, scrubbed clean
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1 small onion, finely chopped
- 1 pint cherry tomatoes, halved
- 1/2 cup dry white wine
- 1/4 cup fresh basil leaves, torn
- 1/4 cup crumbled blue cheese
- 1/4 teaspoon crushed red pepper flakes (optional)
- Salt and freshly ground black pepper, to taste
- Crusty bread, for serving
Instructions
- Heat olive oil in a large skillet or Dutch oven over medium heat.
- Add onion and garlic, sautéing for 2–3 minutes until fragrant and softened.
- Stir in cherry tomatoes and cook for 5 minutes, until they begin to break down.
- Pour in white wine and bring to a simmer.
- Add clams, cover with a lid, and cook for 6–8 minutes, shaking the pan occasionally, until the clams open. Discard any that remain closed.
- Stir in basil and sprinkle with blue cheese. Let melt slightly into the broth.
- Season with salt, pepper, and red pepper flakes if using.
- Serve immediately with crusty bread for soaking up the flavorful broth.
Notes
- Ensure all clams are tightly closed before cooking; discard any that are open and don’t close when tapped.
- Do not overcook clams to avoid a rubbery texture.
- Adjust blue cheese quantity to taste as it has a strong flavor.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 4g
- Sodium: 780mg
- Fat: 14g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 22g
- Cholesterol: 45mg