Mexican Steamed Clams
Recipe tags: clam base, moderate difficulty, main, seafood, stovetop
|¼ cup||olive oil|
|1 cup||minced onion|
|1||thinly sliced serrano pepper|
|2 Tbsp||minced garlic|
|1 Tbsp||Better Than Bouillon® Clam Base|
|1 can||(15-ounce) diced tomatoes, drained|
|1 cup||freshly chopped cilantro|
|2 dozen||little neck clams, cleaned and soaked in ice water|
Add the oil to a small saucepan over medium heat. Add the onions and serrano pepper and cook for 2-3 minutes. Add the garlic, Clam Base, and diced tomatoes and cook for 30 seconds more. Stir in the cilantro. Set aside.
Add 2 inches of water to a large stockpot and bring to a boil. Add the clams to the water. Cover and steam for 4-5 minutes. When the clams have opened remove them from the pan to a large serving bowl. Discard any unopened clams.
Pour sauce over clams and serve immediately.