Clams Fra Diavolo

Recipe courtesy of Chef Craig Chasky
October 01, 2013


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.



  • 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
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