Hint: Remove the clams in batches as they open, ensuring that you do not overcook them.
Remember: If you don’t have littleneck clams, you can substitute with cockles or mussels.
Cooking
- Soak 2 lbs of clams (littleneck preferred) in lightly salted cold water in the refrigerator for 2 hours, then drain.
- Heat 3 tablespoons of olive oil in a saucepan and add 5 tablespoons of your favorite ZEG sauce.
- Cook over medium heat until smooth and fragrant, then add one can of crushed tomatoes, and some salt and pepper if needed. Bring to a boil.
- Add the clams and cover. Cook until the clams open, about 5 minutes (some may open after 2 minutes and some after 8 minutes). Take out the clams that have opens and place to the side so they are not overcooked.
- With a slotted spoon, remove the clams and keep warm. Any clams that did not open, discard them.
- Boil the ZEG sauce and clam / tomato mixture until reduced by half and mix well.
- Place some fresh bread with olive oil or some garlic toast into individual shallow bowls and divide the clams into each.
- Pour the sauce over the clams and serve immediately. This seafood dish will have a unique and great tasting flavour that will keep people guessing how you did it!
