Ingredients
2
shallots, sliced thinly
4
cloves of garlic, crushed
2
tsp of finely chopped chives
1/4
tsp of cracked black pepper
Directions
1.
Saute shallots and garlic for half a minute.
2.
Add tomatoes, letting the heat turn them slightly liquid.
3.
Add a cup of water. Once it simmers, add the blood clams. Toss them lightly to coat.
4.
Once the shells start to open, add the remaining ingredients. Season salt to taste.
5.
Let it simmer for five minutes.
6.
Serve with a slice of lemon or a bottle of Sriracha hot sauce.
New-York Restaurants
