White Wine Clams

Featured Recipe
Submitted by Wayne Stremel 


  • 4-5 dozen manila or littleneck clams (local)
  • One bottle white wine (dry)
  • Two fresh tomatoes
  • One yellow bell pepper
  • One red bell pepper
  • 2 tbsp fresh basil
  • ½  onion (Spanish, sweet Vidalia, Maui, or Texas) 
  • ½ tsp of whole pepper corn
  • 3tbsp butter


  1. Purge, scrub, and rinse clams
  2. Dice tomatoes, peppers, and onions 
  3. Finely chop basil
  4. Place the clean, purged clams into a 6-7 qt caldron 
  5. Add wine (no water!)
  6. Add the diced tomato, pepper, and onion 
  7. Add the whole pepper corn 
  8. Add butter
  9. Bring to a boil until the clams open 
  10. Serve with a fresh multi grain or sour dough baguette 

*Any leftover broth or clams can be reduced the next day, adding whipping cream, 3-4 tbsp diced shallots, ½ clove of garlic finely diced, to create an excellent linguine vongole.