Steamed Little Neck Clams With Champagne, Roma Tomatoes, And Scallions

• 72 little neck clams
• 1 tablespoon minced garlic
• 2 tablespoons olive oil
• 6 roma tomatoes, peeled, seeded, and diced
• 2 cups champagne*
• 1 bunch scallions, sliced diagonally*
• 2 tablespoons chopped fresh Italian parsley
• 1/2 teaspoon cracked pepper
• 1/2 teaspoon cracked pepper

1. Scrub clams thoroughly, discarding any cracked or opened shells.
2. Saute garlic in hot olive oil in a Dutch oven over medium-high heat until tender. Add tomatoes, and saute 1 minute. Add champagne; bring to a boil. Add clams; cover, reduce heat, and simmer 6 to 10 minutes or until clams open. With a slotted spoon, transfer clams, still in their shells, to a serving dish, discarding any unopened shells. Spoon cooking liquid over clams; sprinkle evenly with scallions, parsley, and pepper. Serve immediately.
3. *Note: 2 cups sparkling wine and 1 bunch green onions may be substituted.

neck clams, garlic, olive oil, roma tomatoes, champagne, scallions, fresh italian parsley, cracked pepper, cracked pepper

Taken from www.myrecipes.com/recipe/steamed-little-neck-clams-with-champagne-roma-tomatoes-scallions (may not work)