Steamed Clams with Blistered Tomatoes and Fresh Basil

Steamed Clams with Blistered Tomatoes and Fresh Basil

by Cindy Licht on Nov 21, 2020


Serving  4     Prep time  30 minutes


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)





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).




Cook couscous to package directions.



Photo by Jen from NYC