Herbed Clams in White Wine
Ingredients
2 tablespoons olive oil
1 tablespoon minced garlic
4 plum tomatoes, seeded and finely chopped
1/2 cup dry white wine
1/2 cup water
2 tablespoons fresh lemon juice
2 tablespoons chopped fresh oregano
1/2 teaspoon red pepper flakes
1/2 teaspoon freshly ground pepper
4 dozen little neck clams or quahogs, scrubbed
Crusty bread
Directions
- Heat the oil in a pot over medium-high heat. Add the garlic and
tomatoes and cook for 5 minutes. Carefully add the wine, water, lemon
juice, oregano, pepper flakes, and pepper. Bring mixture to a simmer.
Add the clams, then cover and cook for 5 to 15 minutes or until shells
open. (Discard any unopened clams.) Arrange clams in bowls with broth
and serve immediately with crusty bread. Makes 12 servings.