Summer Clams With Balsamic Vinegar Recipes

Steps:

• Rid clams of any sand by first scrubbing them under cold running water.
• Then put them in a bowl, cover with the cold water, and sprinkle with the salt.
• Refrigerate no longer then 30 minutes.
• Drain and rinse.
• Heat the oil in a 5-quart pot over medium.
• Sauce the onion 5 to 8 minutes or until golden brown. Stir in the garlic and cook another minute.
• Add the clams to the pot, cover securely and steam 8 minutes, or until the shells are open about an inch.
• Steam any clams that have not opened 1 more minute. If still unopened, discard.
• Keep the liquid simmering while you lift the clams onto a platter.
• Add the tomato and basil to the pot, cook for a few seconds.
• Remove the sauce from the heat.
• Stir in one tablespoon of the balsamic vinegar, and salt and pepper the sauce to taste.
• Here you have two choices. You can serve the clams hot or you can continue to follow the recipe to serve the clams room temperature.
• If you choose to continue let the clams and sauce cool to room temperature. Transfer the sauce to a sealed container. If desired, remove some of the top shells from the clams.
• Ass any liquid from the platter holding the clams to the container with the sauce.
• Tightly cover the clams and refrigerate separately.
• Take the sauce out of the refrigerator about 30 minutes before serving.
• 10 minutes before serving remove the clams from the refrigerator and arrange them on individual plates.
• Taste the sauce for seasoning, stirring in the remaining vinegar if desired. spoon the sauce over the clams arrange clusters of greens on each plate and serve.

Steps:

• Heat olive oil in heavy large pot over medium-high heat. Add sausages; sauté until almost cooked through, breaking up with fork, about 10 minutes. Add shallots, garlic and dried red pepper. Sauté until sausage is cooked through, about 5 minutes. Mix in tomatoes with juices, broth and vinegar. Add clams, cover and boil until clams open, about 8 minutes (discard any clams that do not open). Mix in basil.