Steamed Little Neck Clams with Champagne, Roma Tomatoes, and Scallions

Yield: 6 servings

Ingredients

• 72  little neck clams
• 1  tablespoon  minced garlic
• 2  tablespoons  olive oil
• 6  roma tomatoes, peeled, seeded, and diced
• 2  cups  champagne*
• 1  bunch scallions, sliced diagonally*
• 2  tablespoons  chopped fresh Italian parsley
• 1/2  teaspoon  cracked pepper
• 1/2  teaspoon  cracked pepper

Preparation

Scrub clams thoroughly, discarding any cracked or opened shells.

Saute garlic in hot olive oil in a Dutch oven over medium-high heat until tender. Add tomatoes, and saute 1 minute. Add champagne; bring to a boil. Add clams; cover, reduce heat, and simmer 6 to 10 minutes or until clams open. With a slotted spoon, transfer clams, still in their shells, to a serving dish, discarding any unopened shells. Spoon cooking liquid over clams; sprinkle evenly with scallions, parsley, and pepper. Serve immediately.

*Note: 2 cups sparkling wine and 1 bunch green onions may be substituted.