You are here

Clam Stuffed Cherry Tomatoes

Ingredients
  Clams 18 , scrubbed clean under running cold water (Fresh In Their Shells)
  Dry white wine 1⁄2 Cup (8 tbs)
  Cherry tomatoes 18 (Not Too Small)
  Lemons 2 , freshly squeezed
  Salt To Taste
Directions

GETTING READY
1) Cut a slit in the stem end of each tomato and scoop out the flesh with a spoon, repeat with all the tomatoes.

MAKING
2) In a 6-quart pressure cooker, without the base rack, place the clams and pour in the wine.
3) Place the lid, bring up the pressure to 15 pounds and cook for 2 minutes. Turn off the heat and lower the pressure immediately.
4) Lift out each open shell, scoop out the clam with a spoon and discard the shells.
5) Spoon in a clam in each tomato, add a few drops of lemon juice over each clam and sprinkle lightly with the salt.

SERVING
6) Spear in toothpicks and serve immediately on a serving platter.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Asian
Course: 
Appetizer
Ingredient: 
Tomato
Interest: 
Gourmet
Preparation Time: 
40 Minutes
Cook Time: 
5 Minutes
Ready In: 
45 Minutes

Rate It

Your rating: None
4.167645
Average: 4.2 (17 votes)