Spicy Steamed Clams Recipe

• 4 quarts cherry stone clams in shells, thoroughly scrubbed
• 1 cup tomatoes, diced
• 2 cloves garlic, minced
• 1 Tablespoon parsley, minced
• 2 Tablespoons oil
• ½ teaspoon Tabasco sauce
• ½ cup white wine
• ½ cup clam juice
• Salt and pepper to taste

In a bowl, mix together tomatoes, garlic, onions, parsley, oil, Tabasco, wine clam juice and salt and pepper. In a stock pot, arrange clams in bottom of pot and pour mixture over clams. Cover and cook over medium heat for about 15 to 20 minutes, or until clams have opened. Discard unopened clams.

Serving suggestions: Mound clams in shells in a pasta bowl, with mixture. Arrange toasted French bread, or garlic bread around edges of bowl. Serve warm.

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