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Stuffed tomatoes with Stimpson’s Surf Clams and asparagus

4 Medium tomatoes
1 lbs. or 454 g Asparagus
1 can Stimpson’s Surf Clams
45 ml or 3 tbsp. Melted butter
30 ml or 2 tbsp. Maple syrup
30 ml or 2 tbsp. Water
1 Clove of garlic, chopped
(To taste) Freshly ground pepper
1. Cut off the cap of each tomato and remove the inside using a spoon. Place the tomatoes on plates.
2. In a large pot, boil a small amount of water and add the asparagus. Cook for 8 minutes.
3. Separate the asparagus into four sets and add them to the tomatoes, tip side upwards. Add the Stimpson’s Surf Clams.
4. Mix the rest of the ingredients to make a vinaigrette. Heat for 30 seconds in the microwave. Pour over the tomatoes.

Source: Saveurs d'ici