2 to 3 dozen Fresh Florida hardshell clams, rinsed
1 cup Florida cherry tomatoes, halved
1 tablespoon fresh garlic, chopped fine
1 ½ lemons, juiced (plus more lemon wedges for garnish)
2 tablespoons fresh basil, chopped (plus more whole basil leaves for garnish)
¼ cup fresh scallions, rinsed and sliced small
1 teaspoon all-purpose Florida seafood seasoning blend
1 teaspoon unsalted butter
1 cup heavy whipping cream
¾ cup low-sodium vegetable broth
Pinch of crushed red chili flakes for heat if desired
Sea salt and fresh ground pepper, to taste
Preheat a large high-sided pan with a lid over medium heat. Add the butter, garlic, seasoning blend and chili flakes. Lightly cook the garlic until fragrant and soft. Add the vegetable broth and bring ingredients to a boil. Carefully add the clams to the boiling broth. Cover the pan with a lid and slightly reduce the heat to a simmer. When some of the clams start to open, add the heavy cream, scallions, tomatoes, lemon juice and basil. Lightly stir and continue cooking until most all the clams have opened. Discard any clams that have not opened. Taste and adjust seasoning with salt and fresh ground pepper. Serve immediately with crusty bread. Garnish with fresh basil leaves and lemon wedges.
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