Roasted little neck clams with potatoes, tomatoes and capers


8 ea                      little neck clams (Washed)

1 cup                   diced cooked Yukon gold potatoes

1 ea                      diced plum tomatoes

1 tsp                    minced garlic

2 oz                      white wine

1 cup                    clam broth

1 tsp                    chopped oregano

1 TBSP                olive oil

1 tsp                    capers


1.     Heat olive oil in sauce pot, add the garlic and clams

2.     Top with white wine, clam broth, potatoes, tomatoes, oregano and capers.

3.     Cover and cook until clams open. Place in bowl and serve


Catering to your Tastes, Pottstown, Pa  610-326-4787