Croissants Bistro and Bakery is a local favorite in Myrtle Beach for its quality comfort food at affordable prices. While its baked goods and breakfast menu are arguably the star, the restaurant is also known for its homemade soups, sandwiches and delectable entrees.
Its owner, Heidi Vukov, is known for not just her delicious food – which always includes the freshest ingredients available to her – but also for her exceptional customer service and Southern charm.
Heidi was gracious enough to share her recipe for the colorful and flavorful Angry Clams entrée. It serves four people and takes just 25 minutes to cook in total.
Angry Bulls Bay Clams
4 pounds Bulls Bay clams (or any fresh clams)
1 t olive oil
2 T sliced garlic cloves
2 T roughly chopped cherry bomb peppers
2 T sliced shallots
1 ½ c white wine
4 T butter
½ c cherry tomatoes, cut lengthwise
6 large basil leaves, torn
1 ½ c favorite pasta, cooked
Salt, pepper, red pepper flakes, to taste
Clean the clams by rinsing them under cold water to remove sand.
Using a large sauté pan or pot with a lid, heat oil and garlic over medium heat. Stir lightly until garlic is toasted, being careful not to burn it. Add the peppers, shallots, and clams.
Stir the mixture and add wine and butter. Bring the wine and butter to a boil, cover, and cook until the clams open.
Remove the lid and add tomatoes, basil and cooked pasta. Season with salt and pepper. Use the red pepper flakes to adjust the “angry” to your taste. Discard any unopened shells.
Divide pasta into serving bowls and top with clams.