Clams in Tarragon Sungold Sauce | Hailee Catalano Recipes
Savor clams in a flavorful tarragon-sungold tomato sauce, perfect for summer appetizers. Serve with grilled bread and lemon wedges. Enjoy!
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Cooking tools:
- Pot
- Stove
- Chef's knife
- Cutting board
- Measuring spoon
- Measuring cup
- Wooden spoon
- Serving bowl
Ingredients
- 1 Tbsp olive oil (plus more for serving)
- 1 Tbsp unsalted butter
- 6 cloves garlic (thinly sliced)
- 2 shallots (thinly sliced)
- 1 lb. sungold tomatoes
- Red pepper flakes (to taste)
- 2 lbs. littleneck clams (cleaned*)
- ½ cup white wine
- 3 Tbsp unsalted butter
- ¼ cup chopped fresh parsley
- 2 Tbsp chopped fresh tarragon
- Kosher salt
- pepper
- Grilled bread or toast (for serving)
- Lemon wedges (for serving)
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