Roasted Clams With Zesty Fresh Tomatoes
|Littleneck clams in shell||1 Pound, scrubbed|
|Extra virgin olive oil||1 Tablespoon|
|Lemon juice||1 Tablespoon|
|Plum tomato||1 , chopped|
|Chopped scallions||1⁄4 Cup (4 tbs)|
|Chopped fresh parsley||2 Tablespoon|
|Black pepper||To Taste|
Place the clams on a flat baking dish and roast at 450° for 10 minutes, or until they have opened.
Discard any clams that have not opened.
While the clams are roasting, in a medium bowl whisk together the oil and lemon juice.
Stir in the tomatoes, scallions and parsley; add salt and pepper to taste.