15 minutes | Serves 2
We ate a ton of seafood in Portugal and Spain. This was one recipe from Granada, Spain that I couldn’t wait to try and recreate. It turned out exquisite and I love how quick and easy this recipe is. Serve with fresh bread, drizzled with olive oil and toasted.
1 clove of garlic, finely diced
2 tablespoons olive oil
1/4 cup of dry white wine (sauvignon blanc or pinot grigio)
1/4 cup of crushed tomatoes
1/4 cup of jarred artichoke hearts, diced
2 pounds of fresh calms
Sautéed garlic in oil for 1 minute until golden brown. Add white wine and mix together, allowing some of liquid to evaporate for another minute. Add tomatoes and artichokes and cook for another 2 minutes. Add clams and cover pot, allowing to cook for about 10 minutes or until all the clams have opened. Meanwhile, toast the bread to serve with clams.