Place olive oil in shallow pan, add all vegetables and herbs, then saute for one minute. Add clams, wine and Bloody Mary Mixer. Cover and steam clams, removing them as they open. After all clams have been removed, reduce remaining liquid by one-fourth. Pour reduction over clams in a large bowl, and garnish with fresh parsley and toasted baguette slices.
Recipe created by Chef Shelly Cusmina of Aqua at Bay Creek Resort & Club in Cape Charles, VA
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