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Quick Clams in Herb Butter Print Email


A sure-hit appetizer, or a delicious entrée with pasta - Pana Pesca clams assure a clean, no sand clam dish in minutes.

2 lbs Pana Pesca frozen whole clams
2 TBS olive oil
1 TBS minced shallots
3-4 TBS minced sweet onion
1 stick butter
2-3 TBS minced fresh herb medley of your choice
1 clove garlic, bruised
pinches of crushed red pepper and fine white pepper
zest and juice of ½ lemon
minced chives, or fresh minced herbs

Thaw clams, and keep cold.
In a heavy skillet over a medium-high flame, sauté shallots and onions in oil until tender. Add remaining butter, herbs, garlic and lemon, and bring to a simmer. Add clams; partially cover and cook for 5 minutes – stirring several times. Remove lid and finish cooking, about 3 minutes longer.

Remove clams to an appropriate serving bowl, drizzling them with remaining sauce. Sprinkle with chives or more fresh herbs. Can also be used over pasta. -Chef Michaelangelo (mick) Rosacci
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