PESTO TOMATO CLAMS

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Reference:

Bon App�tit, April 2002

Prep:

Active time: 35 min Start to finish: 1 1/2 hr

Servings:

Makes 4 servings.

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Submitted by:

Foodie

Ingredients

cup dry white wine

garlic cloves, minced

1/2

tsp dried crushed red pepper

pounds littleneck clams, scrubbed

cups chopped plum tomatoes

7- to 8-ounce container purchased basil pesto

Directions

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.

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