Slow-roasted clams with spicy tomato sauce from Stir: Mixing it Up in the Italian Tradition by Barbara Lynch

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Notes about this recipe

  • JoanN on December 18, 2021

    Didn't love this quite as much as I expected. Perhaps it was because my littlenecks were closer in size to cherrystones since I mopped and spooned up every bit of sauce. Didn't use any additional salt; didn't need it. Used Muir Glen fire-roasted tomatoes. Certainly quick and easy. May try again when I can find smaller, sweeter clams.

  • blintz on April 19, 2014

    Roasted clams! Who knew? So much easier than worrying about clams opening while shaking them in a skillet. Next time I might try cooking the tomatoes a bit before adding the clams. Seemed like they could have used more roasting.

  • DKennedy on July 28, 2013

    Outstanding. Serve with a wedge of lemon.

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