15
Mar
Made a kick ass dinner (if I don’t say so myself) on windy, rainy, Saturday date-night. Pics don’t do it justice at all! My low key, kinda domestic weekend was all-in-all a good experience. I guess growing up happens when you don’t miss the fun of getting over your hangover the next day?
Slow Roasted Clams
1 28oz can of crushed tomatoes
1/4 c dry white wine
a few Tbsp olive oil
4 cloves garlic minced
1/2 c thinly sliced onions
crushed red pepper (just a little adds a lot of kick when baking)
salt and pepper to taste
2-3 doz little neck clams scrubbed (mussels can also be used)
- Heat oven to 400*
- On a baking sheet toss together tomatoes,garlic, onions & red pepper
- Layer clams on tomato mixture
- Drizzle w/ olive oil and white wine
- Bake until all of the clams are open (25-30 min.) Mussels take 10-15 min.
*****Discard any open clams when washing and any unopened clams when cooked! **** Serve with crusty bread or over pasta as an appetizer or a meal with a salad too! Enjoy!
