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Broiled Clams With Tomatoes Butter and Tarragon Recipe
Ingredients
- Kosher or sea salt
- 1 dozen littleneck clams (about 1 pound)
- 1 tablespoon (15ml) extra-virgin olive oil
- 4 medium cloves garlic, thinly sliced
- 8 ounces (225 grams) grape or cherry tomatoes
- 1/2 cup dry white vermouth (120ml)
- 2 tablespoons (30g) unsalted butter
- 1/4 cup tarragon leaves (about 5g)
- Crusty bread, for serving
Instructions
Broiled Clams With Tomatoes, Butter, and Tarragon Recipe serves 2 original recipe by Serious Eats.
Details
- Servings: 2
- Dish: main course
Cuisine
- american
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