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"Clams are steamed with tomatoes, chilies and wine on this speedy and clean dish. Serve over linguine with crusty bread to sop up the juice!"
- 1 tablespoon olive oil
- half of cup chopped green onions, white part most effective
- half of cup finely chopped inexperienced bell pepper
- half of cup finely chopped celery
- 2 teaspoons minced garlic
- 1/four cup white wine
- 1 (10 ounce) can diced tomatoes with inexperienced chile peppers
- 2 pounds sparkling cherrystone or littleneck clams, scrubbed
|Prep : 20M||Cook : 4M||Ready in : 35M|
- Heat oil in a pot huge sufficient to preserve your clams, over medium heat. Add the onions, inexperienced pepper, celery and garlic; and prepare dinner, stirring till tender, approximately 5 mins.
- Stir inside the can of tomatoes with inexperienced chilies, wine and clams. Turn the warmth up to medium-high, cowl the pot, and prepare dinner for five to eight minutes, or simply until all the clams have opened. Remove from warmth right away.
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