Prepared pesto is widely available; here it brightens up quickly cooked clams. Offer some crusty bread for soaking up the broth and a salad of bagged Mediterranean greens dressed with balsamic vinaigrette. End with gelato and biscotti for an authentic Italian touch.
Recipe information
Yield
Makes 4 servings
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
Preparation
Bring wine, garlic, and crushed red pepper to boil in heavy extra-large pot. Add clams. Cover and cook until clams open, about 9 minutes. Using slotted spoon or tongs, transfer clams to 4 large bowls (discard any clams that do not open). Stir tomatoes and pesto into pot and bring to simmer. Ladle pesto broth over clams and serve.
