Clams in Tomato Sauce

2kg clams (with shells)

2 tablespoons of olive oil
2 onions
4 cloves of garlic, crushed
6 plum tomatoes, chopped
2 tablespoons tomato paste
1 teaspoon sea salt
1 teaspoon mixed dried herbs
1/2 glass of white wine

1/4 cup single cream or milk (optional)

Serves 4
Keep the raw clams in cold water for a few hours or half a day to rinse out the sand.

Heat the oil in a pan. Cut the onions into fine rings and fry them until soft, about 5 minutes. Add crushed garlic and fry for another minute. Add chopped tomatoes to pan. Add tomato paste, salt, herbs and white wine and bring to boil. Cover with lid and simmer on low heat for about 15-20 minutes.

Stir in the washed clams and cook for another 10-15 minutes. This dish is better when made in advance and heated up. Just before serving, add the cream/milk to the dish to make the sauce smooth. Serve with fresh bread.

© Anja's Food 4 Thought. Recipe from