Clams Al Forno

Total Time: 38 mins Preparation Time: 20 mins Cook Time: 18 mins

Ingredients

• Servings: 6
• 40 littleneck clams, cleaned and scrubbed
• 2 large onions, peeled, halved, and thinly sliced (8 to 10 ounces)
• 1 jalapeno pepper, seeded and chopped
• 1/2 teaspoon dried red pepper flakes
• 1/2 cup water
• 2 tablespoons minced fresh garlic
• 1 1/2 cups chopped canned tomatoes in puree
• 6 tablespoons minced fresh garlic (or to taste)
• 3 scallions, cut into julienne
• 1 lemon, cut into 6 wedges

Recipe

• 1 preheat the oven to 500°f.
• 2 place the clams in a single layer in a baking dish.
• 3 scatter all the remaining ingredients except the scallions and lemon wedges over the clams.
• 4 roast the clams for 9 minutes; turn them and roast for about 9 to 10 minutes longer, until they pop open.
• 5 discard any that don’t open.
• 6 to serve, place 6 clams in each bowl and divide the broth among them. serve piping hot, garnished with scallions and lemon wedges.