Pesto-Tomato Clams

Name: Pesto-Tomato Clams
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

6 ingredients

6 steps

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

Directions

1

Bring wine, garlic, and crushed red pepper to boil in heavy extra-large pot.
2

Add clams.
3

Cover and cook until clams open, about 9 minutes.
4

Using slotted spoon or tongs, transfer clams to 4 large bowls (discard any clams that do not open).
5

Stir tomatoes and pesto into pot and bring to simmer.
6

Ladle pesto broth over clams and serve.