steamed clams with blistered tomatoes and fresh basil

Recipe

Serving  4     Prep time  30 minutes

Ingredients

2 tablespoons extra virgin olive oil

 

3 garlic cloves, sliced thin

 

½ teaspoon crushed red pepper

 

1 ¼ pounds grape tomatoes

 

1 cup white wine

 

4 pounds of littleneck clams, rinsed (ask your Fishmongers for scrubbed and cleaned

 

1 cup fresh basil

 

1 hot chili pepper (optional)

 

1 baguette, slices in 8 pieces

 

1 hot chili pepper (optional)

Directions

 

 

 

Heat olive oil in a large pot with lid over medium heat. Add the garlic, crushed red pepper chili pepper  (if using one) and sauté until fragrant, 1- 2 minutes. Add the tomatoes and cook until they start to blister and are softened or burst, 5-6 minutes.

Stir in the white wine and add the clams. Bring to boil, then cover and reduce heat to medium, until the clams pop open, 6-7 minutes. Remove clams from pot, discard any clams that did not open. Turn heat to high and bring liquid to a boil. Cook until liquid is reduced and starts to thicken, about 5-7 minutes.

Place clams in a large bowl or platter, pour sauce over the clams. Pair with your favorite couscous (below).

Couscous

 

 

Cook couscous to package directions.

Enjoy!

 

Photo by Jen from NYC