Oven Roasted Clams
Oven Roasted Clams
 |
Yield: Serves 6-8 |
Ingredients
1/4 cup olive oil
2 med. onions, peeled and sliced 1/4-in. thick
5 cloves garlic, peeled and crushed with the side of a knife
3 ea. bay leaves
Kosher salt
3 ea. small sweet peppers, thinly sliced (such as banana, pimento, or gypsy)
2 tsp. . Spanish smoked paprika
1 cup dry white wine
2 Tbsp. tomato paste
2 Tbsp. Italian parsley, roughly chopped
2 Tbsp. fresh oregano leaves or 1 tsp. dried
1 1/2 Tbsp. sherry vinegar
3 doz. Manila clams
Preparation
Oven Temperature: 550-580 degrees
- Pour the oil over the bottom of a 12-in. shallow cooking vessel. Stir in the onion, garlic, bay leaves and half of the salt.
- Flame Height: 3.6
- Place pan inside the doorway of the oven and roast for about 10 minutes, stirring occasionally until the onions begin to brown.
- Stir in the peppers and paprika, return the pan to the center of the oven and cook for 5 more minutes.
- Add the wine, stir in the tomato paste and continue to cook until the wine is reduced by half.
- Add the herbs, vinegar, and clams. Return the pan to in front of the flame and roast for about 8-10 minutes until all the clams are opened.
