Serve 3 people


  1. 12.35 oz whole red Datterino tomatoes in its juice (1 jar)
  2. 2 LBS of clams
  3. 2 clove of garlic
  4. 1 bunch of parsley
  5. Salt and peppers
  6. A glass of white wine
  7. 4 tablespoons of Extra virgin olive oil
  8. 1 chili pepper


  1. Let the clams rest in water at room temperature with coarse salt for a couple of hours to remove the sand. Changing the water repeatedly if needs.
  2. Croutons: Place the slices of bread on a tray and brush with extra virgin olive oil. Then back them in the oven for 350F.
  3. In the pan, heat a few tablespoons of oil and browns the garlic with chili pepper.
  4. Add white wine and then add the datterino tomatoes with its juice.
  5. Season with parsley, salt and pepper
  6. Cook for 5 minutes then add the drained clams
  7. Cover the pan, raise the flame and let clams open.
  8. Once ready, remove the clams that have not opened, and then place them on the plates.
  9. Add some croutons and serve.

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Red Datterino Tomatoes in its juice