steamed clams with blistered tomatoes and fresh basil


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

Steamed Clams with Blistered Tomatoes and Fresh Basil
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