Name: Pesto-Tomato Clams
Yield: Makes 4 servings
Ingredients: 1 cup dry white wine; 3 garlic cloves, minced; 1/2 teaspoon dried crushed red pepper; 8 pounds littleneck clams, scrubbed; 3 cups chopped plum tomatoes; 1 7- to 8-ounce container purchased basil pesto

Prepared pesto is widely available; here it brightens up quickly cooked clams. Offer some crusty bread for soaking up the broth and a salad of bagged Mediterranean greens dressed with balsamic vinaigrette. End with gelato and biscotti for an authentic Italian touch.

Recipe information

Yield
Makes 4 servings

Ingredients

1 cup dry white wine

3 garlic cloves, minced

1/2 teaspoon dried crushed red pepper

8 pounds littleneck clams, scrubbed

3 cups chopped plum tomatoes

1 7- to 8-ounce container purchased basil pesto

Preparation

Bring wine, garlic, and crushed red pepper to boil in heavy extra-large pot. Add clams. Cover and cook until clams open, about 9 minutes. Using slotted spoon or tongs, transfer clams to 4 large bowls (discard any clams that do not open). Stir tomatoes and pesto into pot and bring to simmer. Ladle pesto broth over clams and serve.

TagsClam Shellfish Seafood Plum Tomato Tomato Vegetable Garlic Root Vegetable Starter Main Dinner Gluten Free Quick Easy 30 Minutes or Less Weeknight Meals Steam Bon Appétit

Recipe notes

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