Copyright © 2015 The FOURnet Information Network. All rights reserved.

1 clove garlic, minced
1 c. chopped onion
2 tbsp. butter
1 (13 3/4 oz.) can College Inn chicken broth
2 (14 oz.) cans Del Monte stewed tomatoes, chopped
1/2 c. medium dry white wine
1 tsp. basil, crushed
2 tbsp. chopped parsley
4 dozen cherry stone clams, scrubbed & soaked

In large pot cook garlic and onion in butter until onion is soft. Add broth, tomatoes, wine, basil and parsley. Bring to boil, reduce heat. Simmer 10 minutes, add clams. Cover and cook over medium high heat, 5 to 7 minutes or until clams open. Garnish with chopped parsley. Serve with French bread.
Share: Add review or comment

Have your own version of this recipe? Share it here

Reviews: 1
Mar 6, 4:27 PM
Karyn (United States) says:

  email this recipe to:  

Printer Options: Standard | Word Search Puzzle

Some of the recipes other cooks are looking at right now:

  top of page

COPYRIGHT © 2015 The FOURnet Information Network | Privacy | TalkFood