3 to 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 sauté pan over medium heat. Add the butter and sliced onions to the sauté pan. Cook onions for about five minutes or until just caramelized. Add 1 tablespoon of the seafood seasoning, garlic, chopped herbs and diced tomatoes. Stir ingredients and add the broth, and Florida clams. Cover sauté 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 sauté pan they were cooked in. Garnish the clam dish with the Florida cherry tomato mixture. Serve warm with crusty bread.
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