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Foodie Friday: Croissants Bistro & Bakery's Signature Angry Bulls Bay Clams Recipe

Foodie Friday: Croissants Bistro & Bakery s Signature Angry Bulls Bay Clams Recipe

Croissants Bistro and Bakery is a cherished Myrtle Beach staple, renowned for its high-quality comfort food at affordable prices. While its freshly baked goods and breakfast menu are standout favorites, the spot also excels in house-made soups, gourmet sandwiches, and irresistible entrées.

Owner Heidi Vukov earns rave reviews for her flavorful dishes—always made with the freshest available ingredients—as well as her top-tier customer service and warm Southern hospitality.

Generously, Heidi has shared her vibrant, spicy Angry Bulls Bay Clams recipe. This entrée serves four and cooks up in just 25 minutes.

Angry Bulls Bay Clams

Ingredients:
4 pounds Bulls Bay clams (or any fresh clams)
1 tsp olive oil
2 Tbsp sliced garlic cloves
2 Tbsp roughly chopped cherry bomb peppers
2 Tbsp sliced shallots
1½ cups white wine
4 Tbsp butter
½ cup cherry tomatoes, halved
6 large basil leaves, torn
1½ cups cooked favorite pasta
Salt, pepper, and red pepper flakes to taste

Instructions:
Rinse clams under cold water to remove any sand.

In a large sauté pan or pot with a lid, heat oil and garlic over medium heat. Sauté lightly until garlic is golden and fragrant, careful not to burn.

Add peppers, shallots, and clams. Stir, then pour in wine and butter. Bring to a boil, cover, and cook until clams open.

Uncover, add tomatoes, basil, and cooked pasta. Season with salt, pepper, and red pepper flakes to dial in the "anger." Discard any unopened clams.

Divide into bowls, topping generously with clams.

Here's the recipe in action!

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