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Clams Gauzzetto

Servings 4


  • 4 cloves garlic, sliced thin

  • 4 tbsp extra-virgin olive oil

  • 12 each yellow cherry tomatoes, halved

  • 12 each red cherry tomatoes, halved

  • 2 lbs Manila clams

  • ¼ cup chicken broth or water

  • ½ cup fresh tomato sauce

  • 2 tbsp basil, chiffonade

  • 2 tbsp parsley, chopped

  • 1 pinch chili flakes

  • Grilled filone bread


  1. In a sauté pan, sweat the garlic with the olive oil. Cook for 1 minute on low heat.

  2. Add the cherry tomatoes, and cook for an additional 2 minutes.

  3. Add the clams and broth or water. Cook for 4 minutes, until the clams open.

  4. Add a touch of tomato sauce to bind all the components.

  5. Add the basil, parsley, and chili flakes.

  6. Finish with more olive oil and serve with grilled filone on the side.


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