Calistoga Clams Recipe

Calistoga Clams Recipe

  • 1 1/4 cups dry white wine
  • 1 1/4 cups fish stock or canned unsalted chicken broth
  • 1 1/4 cups sparkling water (such as Calistoga)
  • 1 14 1/2-ounce can Italian-style stewed tomatoes
  • 2 tablespoons finely chopped garlic
  • 1 teaspoon chopped fresh thyme or 1/2 teaspoon dried, crumbled
  • 24 small to medium clams (about 3 pounds), scrubbed
  • 4 ounces
  • 1 tablespoon chopped fresh basil
  • 1 1/2 teaspoons minced orange peel (orange part only)
  • 1 teaspoon chopped fresh oregano
  1. Bring first 6 ingredients to boil in large pot. Simmer 10 minutes. Break up tomatoes with wooden spoon. Add clams. Cover and cook until clams open, about 5 minutes. Using slotted spoon, transfer clams to bowls; keep warm.
  2. Add remaining ingredients to pot. Reduce heat and cook 5 minutes, stirring occasionally. Season to taste with salt and pepper. Pour over clams.
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