Author Notes
Imbued with garlic, tomatoes, and a slightly spicy broth perfect for sopping, these clams are always a hit. —Amanda Gibson
Ingredients
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2 pounds
live littleneck clams, scrubbed (or 1 pound clams and 1 pound mussels)
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1 tablespoon
sea salt
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2 tablespoons
butter or olive oil
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3
Roma tomatoes, seeded and chopped
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3
shallots or ½ small onion, minced
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1/2 teaspoon
red pepper flakes
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2 cups
Sauvignon Blanc or other white wine (or chicken broth)
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2
cloves of garlic, minced
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2 tablespoons
basil or parsley, roughly chopped
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lemon wedges, for garnish
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crusty bread, for serving
Directions
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In a large skillet or pot set over medium-high heat, melt the butter or olive oil.
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Add the shallots and sauté until soft, about 5 minutes, then add the garlic and sauté for two minutes, stirring frequently.
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Add the tomatoes, clams, mussels, wine or broth, and cover with a tight fitting lid and steam over low heat until clams and mussels have opened, about 5 to 10 minutes.
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Garnish with herbs and a squeeze of lemon, if desired.
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Discard any clams or mussels that have not opened.
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Transfer to serving bowls and ladle with broth.
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Serve hot with crusty bread to soak up the broth.
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