"Clams are steamed with tomatoes, chilies and wine in this fast and easy dish. Serve over linguine with crusty bread to sop up the juice!" — STORMKAT
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chopped green onions, white part only
finely chopped green bell pepper
finely chopped celery
1 (10 ounce) can
diced tomatoes with green chile peppers
fresh cherrystone or littleneck clams, scrubbed
This was amazing! I cooked this up for my husband and I, using fresh Little-necks from the seafood counter and we loved it! Great combination of flavors! Since we dont keep wine in the house, I used veggy broth with a teaspoon of lemon. I'll certainly make this again!
I thought this was excellent! I would just suggest more clams and cook them longer.
Amazing! I added 1/2 pound of bay scallops to it as well and it turned out great!
I made this last night and it was absolutely amazing! I only did 1 1/2 lbs of clams and added shrimp & scallops and it was so delicious! Great blend of flavors! I agree with a little more time for the clams but other than that, gold stars all the way!
I *love* this recipe. It's definitely a keeper. I ended up making this with broccoli instead of celery, and with shelled clams; and it was phenomenal. My husband suggested we try it again with whitefish (although I think that's because he doesn't want to shell the clams!).
this ROCKED our socks off! I specifically picked this recipe to showcase the local manila clams we had access to by our campsite in Dosewallips Washington. We added about 50 more clams than the recipe called for, but it didn't matter, we just upped all the other ingredients.. served the clams creole over linguine. We're making this one again! So great!
Very tasty, though I had to use canned clams. I can only imagine how divine this would be with fresh. I knocked one star off because I needed to add a couple of dashes of creole seasoning - the veggies by themselves were a little bland for my taste.
Very tasty yet healthy recipe. I would like to try it with mussels as well.
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 35
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