Ingredients:
- 2 dozen little neck clams;
- 1 small onion, about 1/2 cup, thinly sliced;
- 1 ear corn, about 1/2 cup, cut off the cob;
- 1 large tomato, skin and cut into large cubes;
- 1 tablespoon vegetable oil;
- 1 cup (240 ml) water;
- Sea salt.
Recipe:
Serving for 2
- Clean clams with a tooth brush, set aside;
- Place the tomato in boiling water until the skin cracks;
- Skin the tomato and cut into large cubes;
- Add vegetable oil in a medium size pot over medium high heat;
- Add sliced onion, sauté until soft not brown;
- Add tomato cubes and sauté to intensify the flavor;
- Add hot water and cover for 5 minutes;
- Place clams in when water comes to a boil;
- Pull clams out when they open;
- Add sweet corn and turn off heat when comes to a boil;
- Add sea salt if desire but cautious because clams can be salty;
- Top with soup, serve hot with toasted beard.