Clams by Zest


Presented by Zest


  • 2 T olive oil
  • 1/4 leek (white part only), chopped
  • 4 fresh shiitake mushrooms, sliced
  • 8 heirloom cherry tomatoes, sliced in half
  • 1 dozen little neck clams
  • 3/4 cup white wine
  • 2 oz. heavy cream
  • Salt and pepper
  • Crostini (optional)


In a large sauté pan, warm olive oil over medium heat. Add leeks and mushrooms and cook until softened. Stir tomatoes into pan. Add clams and deglaze pan with white wine. Increase heat to bring to a boil, reduce to a simmer, and cook until clams open and liquid is reduced by half, stirring occasionally. Stir in cream and continue cooking until sauce is reduced by half. Season with salt and pepper to taste. Transfer to a serving bowl and accompany with crostini as desired.

Serves 1

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As seen in the Winter/Spring 2019 Issue

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