Clams Provencal

  • 1 tbsp. extra virgin olive oil
  • 1 tbsp. chopped garlic
  • 1/4 c. julienne onions
  • 1/4 c. julienne carrots
  • 1/4 c. celery, cut on bias
  • 1/4 c. chopped tomatoes
  • 1 pinch red pepper flakes
  • 1/2 tsp. Italian seasoning
  • 1/2 tsp. fresh chopped thyme
  • Pinch of salt and pepper
  • 2 dz. middle neck clams
  • 1/4 c. white wine
  • 1/2 c. Blue Crab Bay Co.® Sting Ray® Bloody Mary Mixer
  • 1/2 tsp. fresh chopped parsley
  • Toasted baguette slices
Place olive oil in shallow pan, add all vegetables and herbs, then saute for one minute. Add clams, wine and Bloody Mary Mixer. Cover and steam clams, removing them as they open. After all clams have been removed, reduce remaining liquid by one-fourth. Pour reduction over clams in a large bowl, and garnish with fresh parsley and toasted baguette slices.

Recipe created by Chef Shelly Cusmina of Aqua at Bay Creek Resort & Club in Cape Charles, VA
Wholesaler Login

Need Help, Contact Us


Copyright © 2021 Blue Crab Bay Co., All rights reserved