Recipe courtesy of Chef Craig Chasky
Ingredients
SERVINGS: 6 Serving(s)
- ½ cup olive oil
- 1 large red onion, halved and thinly sliced
- 3 cloves garlic, sliced
- 3 dozen Florida clams, rinsed and scrubbed well
- ¼ cup red wine
- 3 sun-dried tomatoes, julienned
- 1 (16-ounce) can diced tomatoes
- 1 sprig each fresh oregano, rosemary, basil, and cilantro
- 1 tablespoon pure maple syrup
- 1 teaspoon crushed red pepper
- Pinch freshly grated nutmeg
- Sea salt
- 6 fresh basil leaves, sliced into slivers
Instructions
Heat oil in a skillet over high heat. Add onion, garlic, and clams. Cook for 1 minute to sweat the onions. Add wine and bring to a simmer. Add sun-dried and diced tomatoes, oregano, rosemary, basil, and cilantro. Stir in syrup, pepper, and nutmeg; season with salt. Cover and simmer until clams have opened, about 5 minutes. Discard any unopened shells. Top with basil and serve as is or with your favorite pasta.
