Recipe information
Yield
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
cup chopped plum tomatoes
1
7- to 8-ounce container purchased basil pesto
Need to make a substitution?
Preparation
Step 1
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.