Summer Clams With Balsamic Vinegar - cooking recipe

Ingredients

2 lbs small clams (tiny manilas or larger littleneck clams)
2 quarts cold water
2 tablespoons salt
3 tablespoons extra virgin olive oil
3 tablespoons onions, Minced
1 garlic clove, Minced
1 large vine ripened tomatoes, cored, seeded, chopped
3 teaspoons fresh basil, chopped
1 -2 tablespoon commercial balsamic vinegar
salt and pepper
2 bunches arugula or 2 bunches romaine leaves, for garnish

Preparation

Rid clams of any sand by first scrubbing them under cold running water.
Then put them in a bowl, cover with the cold water, and sprinkle with the salt.
Refrigerate no longer then 30 minutes.
Drain and rinse.
Heat the oil in a 5-quart pot over medium.
Sauce the onion 5 to 8 minutes or until golden brown. Stir in the garlic and cook another minute.
Add the clams to the pot, cover securely and steam 8 minutes, or until the shells are open about an inch.
Steam any clams that have not opened 1 more minute. If still unopened, discard.
Keep the liquid simmering while you lift the clams onto a platter.
Add the tomato and basil to the pot, cook for a few seconds.
Remove the sauce from the heat.
Stir in one tablespoon of the balsamic vinegar, and salt and pepper the sauce to taste.
Here you have two choices. You can serve the clams hot or you can continue to follow the recipe to serve the clams room temperature.
If you choose to continue let the clams and sauce cool to room temperature. Transfer the sauce to a sealed container. If desired, remove some of the top shells from the clams.
Ass any liquid from the platter holding the clams to the container with the sauce.
Tightly cover the clams and refrigerate separately.
Take the sauce out of the refrigerator about 30 minutes before serving.
10 minutes before serving remove the clams from the refrigerator and arrange them on individual plates.
Taste the sauce for seasoning, stirring in the remaining vinegar if desired. spoon the sauce over the clams arrange clusters of greens on each plate and serve.