Ingredients

• 2 lbs of cherry stone clams rinsed

• 2 small ripe tomatoes

• 3 stems of parsley

• 1 orange sweet bell pepper

• 1.5 cups of white wine

• 2 tbs. olive oil

• 1 medium shallot

• 2 cloves of garlic minced

Directions

ROCKS TOPPING

1. Cut up the shallots, orange pepper, and tomato into small or medium dice and place in small dish.

2. Add olive oil to a large pot with shallots and garlic and saute for two mins. Then add orange peppers and tomatoes let cook for two mins.

3. Add clams to pot, steam for one minute then add white wine and chopped parsley. Cover with lid till all the shells pop open.

   For alternative: tomato and orange pepper can be added raw as garnish rather than cooking down in sautee.

   Note: discard any clams that do not open during the steaming process.