3-4 dozen live Florida hard-shell clams, rinsed
2 large Florida tomatoes, diced
1 cup Florida cherry tomatoes, halved
1 tablespoon and 1 teaspoon Florida seafood seasoning blend
1 small onion, sliced thin
2 tablespoons unsalted butter
3 cups low-sodium vegetable or seafood broth
2 tablespoons fresh herbs (rosemary, thyme, oregano)
2 tablespoons fresh garlic, minced
2 tablespoons fresh basil, chopped
1 lemon, juiced (plus more for garnish)
Sea salt and fresh ground pepper to taste
Preheat a large saute pan over medium heat. Add the butter and sliced onions to the saute pan. Cook onions for about 5 minutes or until just caramelized. Add 1 tablespoon of the seafood seasoning, garlic, chopped herbs and diced tomatoes. Stir ingredients, add the broth and Florida clams. Cover saute pan with a tight-fitting lid and let cook for 7 to 10 minutes. Remove the lid and discard any clams that have not opened. While the clams are cooking, in a small bowl combine the halved cherry tomatoes, chopped basil, 1 teaspoon seafood seasoning and lemon juice. Stir ingredients to combine. Taste and adjust seasoning with sea salt and fresh ground pepper. To serve, use a slotted spoon to add the clams to a platter, or serve them in the saute pan they were cooked in. Garnish the clam dish with the Florida cherry tomato mixture. Serve warm with crusty bread.
Send this recipe to an email address.
Text this recipe to your phone or to a friend. US only.