Clams Creole Recipe

Ingredients
<br>- 1 tablespoon olive oil
<br>- 1/2 cup chopped green onions, white part only
<br>- 1/2 cup finely chopped green bell pepper
<br>- 1/2 cup finely chopped celery
<br>- 2 teaspoons minced garlic
<br>- 1/4 cup white wine
<br>- 1 (10 ounce) can diced tomatoes with green chile peppers
<br>- 2 pounds fresh cherrystone or littleneck clams, scrubbed
<br><p></p>Directions
<br>step 1: Heat oil in a pot large enough to hold your clams, over medium heat. Add the onions, green pepper, celery and garlic; and cook, stirring until tender, about 5 minutes.
<br>step 2: Stir in the can of tomatoes with green chilies, wine and clams. Turn the heat up to medium-high, cover the pot, and cook for 5 to 8 minutes, or just until all of the clams have opened. Remove from heat immediately.
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Ingredients
- 1 tablespoon olive oil
- 1/2 cup chopped green onions, white part only
- 1/2 cup finely chopped green bell pepper
- 1/2 cup finely chopped celery
- 2 teaspoons minced garlic
- 1/4 cup white wine
- 1 (10 ounce) can diced tomatoes with green chile peppers
- 2 pounds fresh cherrystone or littleneck clams, scrubbed

Directions
step 1: Heat oil in a pot large enough to hold your clams, over medium heat. Add the onions, green pepper, celery and garlic; and cook, stirring until tender, about 5 minutes.
step 2: Stir in the can of tomatoes with green chilies, wine and clams. Turn the heat up to medium-high, cover the pot, and cook for 5 to 8 minutes, or just until all of the clams have opened. Remove from heat immediately.

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